by Sean Connolly

A great dish to serve with seafood, risotto nero gets its name from the black color the rice aquires when cooked with its signature ingredient, squid ink.

Serves 4

Risotto Nero

• 250g Vialone Nano rice
• 2 sachets squid ink (approx. 8g)
• 1 small onion, finely diced
• 100ml white wine
• 30g butter
• 10ml olive oil
• 1250ml fish or light chicken stock
• salt and ground black pepper

1. Heat the olive oil in a wide pan then add the onion and toss until it is translucent, add the rice to toast lightly.
2. Pour in the wine and stir until the liquid evaporates.
3. Add a ladle of hot stock and the two sachets of squid ink. Stir over low heat, adding ladles of stock as it absorbs.
4. Take off the heat when the last liquid is added. Season to taste and stand covered for a few minutes.