Risotto Nero (Venetian — Squid Ink and Soffritto) — Cook

Ingredients

320 g Arborio or Vialone Nano rice (Venetian variety preferred)
1 litre fish or chicken stock (warm)
300 g fresh squid (cleaned, body and tentacles), cut into 5 mm rings
30 ml squid ink (cuttlefish ink if squid ink unavailable; freshly extracted or quality commercial grade)
150 ml dry white wine (Pinot Grigio or Vermentino)
1 large yellow onion (150 g), finely diced (soffritto base)
2 cloves garlic (finely minced)
80 g unsalted butter (divided: 40 g for soffritto, 40 g for mantecatura)
50 g Parmigiano Reggiano DOP, finely grated
60 ml extra-virgin olive oil (Ligurian or Tuscan)
4 g fine sea salt
1 g white pepper
Fresh flat-leaf parsley (for garnish)

Method

1
Heat 40 g butter and 30 ml olive oil in a heavy-bottomed risotto pan over medium heat; add diced onion and cook gently for 4–5 minutes without colouring, stirring occasionally (soffritto).
2
Add minced garlic and cook 1 minute until fragrant; add squid rings and sauté 2 minutes, stirring gently, until just opaque (do not overcook).
3
Pour white wine over the squid and onion; let the wine reduce by half (approximately 2 minutes), then add squid ink and stir to incorporate the colour evenly throughout the base.
4
Add rice to the pan and toast for 2 minutes, stirring constantly to coat each grain with the ink and soffritto base.
5
Begin adding warm stock one ladle at a time (approximately 150 ml), stirring frequently; wait until each addition is mostly absorbed before adding the next ladle (approximately 18–20 minutes total).
6
After approximately 16 minutes, taste the rice; it should be creamy and al dente (slight resistance in the centre of each grain).
7
Remove from heat and vigorously stir in 40 g cold butter and Parmigiano (mantecatura); season with fine sea salt and white pepper to taste.
8
Plate immediately, drizzle with remaining olive oil, garnish with fresh parsley, and serve at once while the risotto is flowing and creamy.