Recipe - Risotto Nero

One half Onion, chopped
One half Carrot, hopped
1 Bay leaf
1 pound Cleaned cuttlefish or
calamari, ink sac retained
4 tablespoon Olive oil
1 md Spanish onion, in 1/4" dice
2 pack Squid ink
1 One half cup Rice, Vialone Nano or
Arborio
1 cup Dry white wine
2 tablespoon Butter
1 bn Italian parsley, finely
chopped

Bring 3 quarts water to boil with One half onion, One half 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 14inch frying pan with 3inch 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 1inch 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.

Yield: 4 servings

Recipe by: Molto Mario MB1D12 Posted to MCRecipe Digest V1 #603 by Sue
suechef@sover.net on May 09, 1997