Squid ink risotto

Squid ink risotto: Arborio rice cooked with squid ink, white wine, stock, and finished with butter and Parmesan, sometimes with squid or cuttlefish stirred through. The ink gives the risotto its dramatic black colour and a deep, briny, mineral-iodine character that is unlike any other risotto. The Parmesan and butter add fat, the squid ink itself is intensely saline and umami-rich, and the overall register is one of the most assertively marine preparations in the calculator. Oak is eliminated by the ink.