Risotto Nero
- 1/2 onion, chopped
- 1/2 carrot, chopped
- 1 bay leaf
- 1 pound cleaned cuttlefish or calamari, ink sac retained
- 4 tablespoons olive oil
- 1 medium Spanish onion, chopped into 1/4-inch dice
- 2 packets squid ink
- 1 1/2 cups rice, Vialone Nano or Arborio
- 1 cup dry white wine
- 2 tablespoons butter
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
- Bring 3 quarts water to boil with 1/2 onion, 1/2 carrot and 1 bay leaf.
- Prepare ice bath.
- Plunge calamari into boiling water and cook 30 seconds.
- Remove and submerge in ice water 1 minute.
- Drain and set aside.
- Keep cooking liquid warm on stove.
- In a 12 to 14-inch frying pan with 3-inch sides, heat olive oil and onion and squid ink over medium heat until softened but not brown, about 8 to 10 minutes.
- Add rice and, stirring constantly, cook until opaque, about 2 minutes.
- Add white wine, then shellfish cooking liquid ladle by ladle until rice is covered.
- Turn heat to high and, stirring constantly, continue to cook, maintaining the level of liquid just above the level of rice, for 15 minutes.
- Chop the calamari into 1-inch pieces and toss into rice.
- Continue cooking until rice is soft but still al dente.
- Season with salt and pepper, remove from heat and stir in butter and parsley.
- Serve immediately.
onion, carrot, bay leaf, calamari, olive oil, spanish onion, packets, rice, white wine, butter, italian parsley
Taken from www.foodnetwork.com/recipes/mario-batali/risotto-nero-recipe.html (may not work)