Before all I must be honest. Not a big fan of Squid ink dishes. This was always far and far away  from my list. But hubby’s one favourite from his list. We were doing grocery shopping and he came to me with a squid ink container from the fish market. He already talked with the seller of the shop and got an idea of how to cook spaghetti and risotto, was explaining to me with the container on his hands. For a moment I was speechless. But he was with a hope. Uh…!!! Decided to give a chance to this man. Who is eating all what I cook, on my choices and eat without a single complain. He deserves this plate. And obviously I must sit with my portion too. 

I had mentioned about how to make your broth for risotto in my SAFFRON RISOTTO recipe, please do check it if have any questions. 

1.heat a pot with generous amount of water for the broth, with 1 carrot, celery stalk, 1 small onion, 1 large tomato and add salt and 2tbs olive oil. Bring it to boil and keep under heat until you cook the risotto. 

2.heat another pot on medium heat and add finely chopped 1 small scallion and sauté until softened. 

3.add 150g Arborio/carnaroli  rice and sauté with scallions around 2 minutes. 

4.add around 50ml white wine and cook completely with rice. 

5.add one ladle spoon of broth to the rice along with 4g of squid ink and give a good stir. Cook in medium heat by adding 1 ladle spoon of broth at a time. 

6.may take around 15-20 minutes to cook your risotto completely, at the last minute add 25g butter and 20-30g grated Parmesan cheese (less or more on your cheesy level) and mix well. 

7.i served mine with pan seared salmon and boiled green peas. But can serve just the risotto with some more Parmesan cheese also.