Squink Risotto
Ingredients
- 8 ounces (cleaned weight) baby squid, optional
- 1 quart vegetable broth (can, carton, or cube is fine), preferably organic
- 2 tablespoons regular olive oil, plus 2 teaspoons
- 6 scallions, thinly sliced
- 1 clove garlic, peeled
- 1 1/4 cups risotto rice
- 1/2 cup red wine
- 2 sachets squid ink
- 1 fresh red or green chile, seeded and finely chopped
- Pepper to taste
- Small handful chopped fresh parsley (approx. 2 tablespoons)
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