Venetian Risotto

Ingredients

• 🌾 200 g carnaroli rice
• 🦐 300 g squid
• 🦐 20 g squid ink
• 🥣 500 ml fish stock
• 🧄 100 g onion
• 🍷 100 ml white wine
• 🫒 50 ml olive oil

Method

1. 1 Sauté finely chopped onion in olive oil until soft.
2. 2 Add rice, cook until translucent, then deglaze with white wine.
3. 3 Gradually stir in fish stock and squid ink, allowing rice to absorb.
4. 4 Stir in chopped squid near the end until tender.