Squid Ink Risotto
500 gr. rice
½ small jar of squid ink (nero di seppia)
half an onion
1 garlic clove
500 ml vegetable broth
½ glass of white wine
Squid Ink Sauce Risotto Recipe
Fry the onion and garlic in a little olive oil until golden.
Add the rice and the white wine.
Add the squid ink sauce (Nero di Seppia) and then the vegetable broth a ladle at a time.
Stir all the ingredients until the rice is cooked, season with salt and pepper.
Garnish with fresh parsley and serve at once.