Black Risotto with Squid Ink

Method

1. In a large pot, heat butter and sauté the onion until translucent.
2. Add the arborio rice and stir to coat with butter.
3. Pour in the white wine and stir until absorbed.
4. Add the squid ink and stir to combine.
5. Gradually add the broth, one ladle at a time, stirring constantly.
6. Once the rice is tender and creamy, stir in the Parmesan cheese.
7. Season with salt and pepper.