Black squid ink risotto with grilled calamari

Ingredients

• 1 cup Arborio rice
• 5 cups chicken broth or vegetable or fish stock broth
• 4 tablespoons butter
• 4 tablespoons extra virgin olive oil (light flavor)
• 1 small white onion, chopped
• 2 cloves garlic, chopped
• 1 cup good white wine
• 2 tablespoons seppia ink
• Ground pepper
• Salt as needed

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Preparation

• Heat the stock and seppia ink in a pan and leave it on low temperature to keep it warm.
• Sauté the onions and garlic in the olive oil in a sauce pan.
• When they are translucent, add the rice and allow the rice to become opaque in color stirring it for about 2-3 minutes on medium heat.
• Add the wine enough to cover the rice and stir.
• Cover the rice with broth until the rice has absorbed the liquid and then add more doing the same thing until the rice is al dente.
• The cooking should be about 20 minutes. Remove the risotto from the stove and stir in the butter until it has melted into the rice.
• This will create a nice creamy risotto. Add salt to taste.
• Grilled Squid:
  Remove the tentacles, sac, beak, eyes and spine and wash any sand off the squid. Using a kitchen scissors cut the squid lengthwise. You can either cut it in quarters or in half lengthwise. Make small incisions in both directions with a very sharp knife on the inside flesh of the squid.
• Place them on a very hot grill a few minutes on each side. You will see when they start to brown.
• Squid can become very rubbery so the timing is critical. Salt them immediately.