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Dramatic black risotto colored with cuttlefish ink and tossed with tender squid. This high protein mediterranean dish is visually striking, fresh, and an adventurous family dinner option.
Heat olive oil in a large, heavy-bottomed pan over medium heat. Add the chopped onion and a pinch of salt; sauté for 3–4 minutes until translucent but not browned.
Add the minced garlic and cook for 30 seconds, then stir in the Arborio rice. Toast the rice, stirring constantly, for 1–2 minutes until the edges turn slightly translucent.
Pour in the white wine and cook, stirring, until almost fully absorbed. Lower the heat to medium-low.
Gradually add hot stock, 1/2 cup at a time, stirring frequently. Allow each addition of stock to absorb before adding the next. This takes about 15–18 minutes; keep the mixture at a gentle simmer.
After adding about half the stock, stir in the cuttlefish ink and squid. Continue adding stock and stirring until rice is just al dente and squid is tender, about 7–10 minutes more.
Season with salt and black pepper. Remove from heat when risotto is creamy and slightly loose. Stir in Parmesan (if using).
Serve immediately, garnished with freshly chopped parsley. Adjust final salt and pepper to taste.
