Risotto cream with squid ink

300gr vialone nano rice

500gr squid (have the squid cleaned and reserve the ink bags)

1l fish stock

1 small white onion

1 clove of garlic

parsley

glass of dry white wine

extra virgin olive oil

- Prepare a mince with onion, garlic and parsley and sauté it directly in a non-stick pan with olive oil for a few minutes.

- Cut the squid into thin strips, add them to the mince and moisten with wine. When evaporated, add the black liquid contained in the squid pockets.

- Cook on medium heat for 15 minutes. Should the sauce tend to dry too much add a little warm fish stock.

- In the pressure cooker brown half an onion, add the rice and toast it a few minutes, cover with the sauce you have made and three ladles of stock. Close and cook for 15 min after the hiss. At the end of cooking add salt and pepper to taste, and garnish the risotto with the chopped parsley.

Recipe of Ilaria Bitetto