Method

Step 1: Prepare the Broth

Heat the Broth: In a pot, heat the fish or vegetable broth over low heat. Keep it warm but not boiling as you will use it gradually in the risotto.

Step 2: Sauté the Aromatics

Cook the Onions and Garlic: In a large saucepan or deep skillet, heat the olive oil and butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Then, add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Step 3: Toast the Rice

Add the Rice: Stir in the Arborio rice, allowing it to toast for about 2-3 minutes until it becomes slightly translucent around the edges. This step enhances the flavor and texture of the risotto.

Step 4: Deglaze with Wine

Pour in the Wine: If using, add the dry white wine and stir until it has mostly evaporated. This adds depth to the flavor of your risotto.

Step 5: Add Broth Gradually

Incorporate the Broth: Begin adding the warm broth one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process will take about 20 minutes.

Step 6: Add Squid Ink and Seafood

Stir in the Squid Ink: Once the rice is al dente, add the squid ink, stirring to combine until the rice is fully coated and the desired color is achieved.

Add Cuttlefish or Squid: Fold in the sliced cuttlefish or squid and cook for another 3-5 minutes, until the seafood is just cooked through and tender.

Step 7: Season and Serve

Season: Taste and adjust the seasoning with salt and black pepper as needed.

Garnish: Remove from heat and let the risotto stand for about 5 minutes. Serve hot, garnished with chopped parsley and lemon wedges on the side.

Variations

Seafood Variation: Add shrimp or mussels for extra seafood flavor.

Vegetarian Option: Substitute the fish broth with vegetable broth and omit the seafood for a vegetarian-friendly version.

Spicy Kick: Add a pinch of red pepper flakes for some heat.