The chef mixes tomato paste into a pan of squid and onions, then adds carnaroli rice and broth. The dish dramatically transforms as squid ink is stirred in, turning the risotto a deep, rich black.
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Next, I add a splash of white wine. Let it evaporate and then mix in a spoonful of tomato paste. Finally, I add 320 gram of cornoli rice. Then the broth little by little and the squid ink. Go. Look at that. It turns deep black. Squid ink risoto tur. Dreamy, rich, elegant.
Dining and Cooking