Risotto al Nero di Seppia

Equipment needed : Wide, shallow pan

Maintain a gentle simmer during cooking

In a saucepan, warm the fish or seafood broth.

In a wide, shallow pan, heat the butter and olive oil over medium heat.

Sauté the chopped onion until translucent.

Add the Arborio rice and toast it for a couple of minutes.

Pour in the white wine and cook until it's mostly absorbed.

Begin adding the warm broth one ladle at a time, stirring continuously.

When the rice is creamy and al dente, stir in the squid ink.

Add the sliced fresh squid or cuttlefish and cook until they are done, usually around 18-20 minutes.

Remove from heat, season with salt and black pepper, and garnish with chopped fresh parsley.