Spanish · Spain
Spanish Risotto with Squid Ink
A Spanish take on risotto, using squid ink for a distinctive flavor and color.
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Ingredients
Method
- Heat the broth in a saucepan and keep it warm.
- In a large pan, heat the olive oil and sauté the onion until translucent.
- Add the Bomba rice and stir to coat with oil.
- Pour in the white wine and stir until absorbed.
- Add the squid ink and stir to combine.
- Add the warm broth one ladle at a time, stirring constantly until absorbed.
- Once the rice is creamy and al dente, stir in the Manchego cheese.
- Season with salt and pepper.
- Serve immediately.
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