Squid Ink Risotto
Ingredients
- Good extra-virgin olive oil, for cooking and drizzling
- 1 large onion, cut into 1/4-inch dice
- Kosher salt
- 2 cups arborio rice
- 1 1/2 to 2 cups dry white wine
- 3 to 4 cups chicken stock, kept HOT
- 2 tablespoons squid ink
- 10 ounces calamari tubes and tentacles, cleaned and tubes sliced into long strips
- 2 tablespoons unsalted butter
- 1/2 to 3/4 cup grated Parmigiano-Reggiano
- Fresh chives or micro bull's blood, for garnish, optional
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