Squid Risotto

Cut the squid tubes into strips and marinate them in garlic, juice of one lemon and a little bit of olive oil for about 20 minutes (you can also leave them in the marinade for 2 hours or even overnight).

For the risotto, peel and chop the onion, sauté in olive oil, add the squid pieces and stir-fry, extinguish with wine and fold in the ink. Simmer gently at a moderate temperature for 20 minutes, adding a little fish stock from time to time. Add the long grain rice and cook, stirring continuously, adding more of the fish stock until the long grain rice is absorbed – this takes about half an hour. At the end, stir in a knob of butter and give it another hearty stir. Season with salt and pepper and add the chopped parsley. To serve, sprinkle freshly grated Parmesan over the top or stir in if desired until the risotto is nice and creamy.

If the cheese is mixed in, then sprinkle the parsley on top only at the end, so that the black long-grain rice is speckled with green.

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