Risotto with cuttlefish ink

Ingredients:

• High-quality extra-virgin olive oil for frying and serving
• 1 large onion, diced into 0.5 cm cubes.
• 2 tbsp. Arborio rice
• 1.5 - 2 cups dry white wine
• 3-4 cups hot chicken broth
• 2 tablespoons of cuttlefish ink
• 280 g of squid carcasses and tentacles, wash and cut into long strips
• 2 tablespoons unsalted butter
• 0.5 - 3/4 tbsp. grated parmesan
• Fresh chives or beet microgreens, for serving

Preparation:

1. Generously coat the bottom of a large saucepan with olive oil and heat over medium heat. Add the onion and salt and sauté until the onion is translucent, about 5 minutes. Increase the heat to medium-high. Add the rice and cook until it slightly sticks to the bottom, scraping it up, until it begins to crackle, 3-4 minutes.
2. Add wine to the pan to coat the rice. Season with salt and cook over medium heat, stirring constantly, until the wine is absorbed by the rice. Add chicken broth, covering the rice, and cook for about 4 minutes. Cook over medium heat, stirring constantly, until the broth is absorbed by the rice, about 6 minutes.
3. Repeat the entire process with hot chicken broth two more times. When the third portion of broth has been absorbed and the rice is very creamy, taste a couple of grains for tenderness.
4. Add the squid ink and stir to coat evenly. If the rice is still a little firm, add a little more broth and cook for a couple more minutes. Add the squid and cook until the rice is creamy but still holds its shape, 5-7 minutes. When the rice is cooked to perfection, remove from the heat.
5. Add butter and Parmesan. Stir. Sprinkle with chives or microgreens, if using. Drizzle with olive oil.