Crni Rizot

Prepare the Stock

In a saucepan, keep the fish or vegetable stock warm over low heat.

Cook the Base

Heat the olive oil in a large skillet or saucepan over medium heat.

Add the chopped onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for another minute.

Cook the Rice

Stir in the Arborio rice and cook for 2-3 minutes, until the rice is lightly toasted.

Pour in the white wine and cook until the wine has mostly evaporated.

Add the Stock

Begin adding the warm stock, one ladle at a time, to the rice. Stir frequently and allow each addition of stock to be absorbed before adding more.

Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Add the Squid Ink

Stir in the squid ink, mixing until the risotto turns a deep black color.

Add the squid rings and cook for an additional 3-4 minutes, until the squid is cooked through.

Finish and Serve

Stir in the grated Parmesan cheese and season with salt and black pepper to taste.

Garnish with chopped fresh parsley and serve with lemon wedges on the side.