Risotto al Nero di Seppia (Squid Ink Risotto)

Method

1. Toast the rice in a dry pan over medium heat for 3–4 minutes until fragrant and a white starchy film appears on the grains; set aside.
2. Prepare a vegetable broth: combine 2 liters of water with roughly chopped celery, carrot, onion, garlic, and 1 teaspoon of tomato concentrate. Simmer for 20 minutes, then strain.
3. Clean the fresh squid: rinse under cold water, remove the internal bone, ink sac (reserve the ink), internal organs, skin, beak, eyes, and the small suckers from the tentacles.
4. Cut the squid body into 1 cm strips, then into pieces. Cut the tentacle section in half if large.
5. In a pan, heat olive oil and a crushed garlic clove over high heat. Add the squid pieces, a tablespoon of tomato concentrate, salt, and pepper. Sauté quickly until the squid releases its liquid. Remove the garlic, cover, reduce heat to low, and cook for 10–15 minutes until the squid is tender. Adjust salt.
6. Prepare the squid ink: cut open the reserved ink sacs, add a ladle of warm broth, and stir until smooth and creamy. Set aside.
7. In a heavy pot, heat olive oil over very low heat. Add finely chopped porro (or shallot) and anchovy fillets. Stir gently until the anchovies melt completely.
8. Add the toasted rice and stir well over low heat to coat the grains with the soffritto.
9. Increase heat to medium, deglaze with dry white wine (preferably sparkling). Let the alcohol evaporate completely.
10. Add the squid cooking liquid (the fondo di cottura) and the prepared squid ink. Continue cooking, stirring, until the liquid is almost fully absorbed and concentrated.
11. Begin adding the hot vegetable broth, one ladle at a time, stirring occasionally. Keep the risotto covered between additions to maintain creaminess. Cook until 1 minute less than the package recommends.
12. Remove the pot from heat. Stir in a drizzle of raw extra-virgin olive oil and chopped parsley. Taste and adjust salt and pepper. Cover and let rest for exactly 2 minutes.
13. Serve immediately, optionally garnished with a few slices of carrot taken from the broth.