Risotto al Nero di Seppia

Step 1

Keep warmed broth in a separate pot on a gentle simmer so it stays hot throughout cooking.

Step 2

Dissolve squid ink packets in a small bowl with 2 tablespoons warm broth, stirring until smooth.

Step 3

Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat until shimmering, ~1 minute.

Step 4

Add squid, sear without stirring 90 seconds, then stir and cook until edges curl and surface looks opaque, ~2 minutes total.

Step 5

Transfer squid to a plate. Reduce heat to medium. Add 1 tablespoon butter and diced onion to the pan.

Step 6

Sauté onion until translucent and softened, ~4 minutes. You should smell sweet, caramelized aromatics.

Step 7

Add minced garlic, stir constantly until fragrant, ~45 seconds. Do not let it brown.

Step 8

Pour in rice, stir constantly to coat with butter, ~2 minutes. Rice grains should look slightly translucent at the edges.

Step 9

Add white wine, stir until mostly absorbed, ~2 minutes. The pan should smell sharp and wine-forward.

Step 10

Add dissolved squid ink, stir well until rice is evenly dark, ~1 minute.

Step 11

Add 1 cup warm broth, stir frequently. Once liquid is mostly absorbed, add another 1 cup. Repeat until rice is creamy and just tender with a slight bite, ~15–18 minutes total.

Step 12

Taste rice; it should have a firm center. If still too firm, add broth 1/2 cup at a time and simmer 2–3 minutes more.

Step 13

Return cooked squid to the pan. Stir in remaining 2 tablespoons butter and Parmesan until melted and creamy, ~1 minute.

Step 14

Season with salt and black pepper to taste. The risotto should flow slightly on the plate, not pile.

Step 15

Divide among bowls and serve immediately. Drizzle with a few drops of fruity olive oil if desired.