This dish is a total 1980's throwback, especially if you add some edible gold leaf!
1 onion, very finely chopped
1 garlic clove, peeled and halved
1 ounce butter o4 3 tablespoons of olive oil
11 ounces arborio rice
3 tablespoons squid ink (can be bought in sachets, jars or powder)
1/2 cup dry white wine
4 1/2 cups hot fish stock or 2 stock cubes dissolved in 4 1/2 cups boiling water
TO FINISH (MANTECATURA)
flaky salt and freshly ground black pepper
2 ounces chilled butter, cut into small cubes
In a large heavy-bottom pan, sauté the onion and garlic in butter or olive oil until soft.
Add the rice and stir with the onion until translucent and glassy. Do not allow the butter to overheat or any of the ingredients to brown.
Add the squid ink and mix well, then add the wine and stir well until the wine has evaporated.
Add a ladeful of hot fish stock and simmer, stirring all the time with a wooden spoon. As the stock is absorbed, continue to add a ladleful at a time, still stirring. Remember, the more you stir, the creamier the risotto! When all the stock has been incorporated, your rice should be soft on the outside with a firm center, and the risotto should be nice and creamy. This will take about 18 minutes.
Remove the pan from the heat and adjust the seasoning (not before, as a flavorful stock may mean you do not need to add salt). Beat in the chilled butter for the montecatura and serve immediately.