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Black Risotto
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Black Risotto Recipe
by Global Cookbook
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Servings:
1
Ingredients
Splash of extra virgin olive oil
1 sm Onion, minced
100 gm Arborio rice
4 x Sachets of squid ink
50 ml Red wine
200 ml Strong fish stock, simmering
1/2 x Clove garlic, crushed
Directions
Sweat the onion in the oil and add in the rice, the wine and the ink, stir and add in the stock ladle by ladle (15 min-ish).
Stir in the garlic, season and serve.