Spanish Risotto with Squid Ink and Manchego - Slow Fermentation Method

Method

1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes to activate.
2. In a large pot, heat the broth and keep it warm over low heat.
3. In a separate pan, heat the olive oil and sauté the onion until translucent, about 5 minutes.
4. Add the Bomba rice and stir to coat with oil, cooking for 2 minutes.
5. Pour in the white wine and stir until absorbed, about 3 minutes.
6. Add the squid ink and stir to combine.
7. In a separate bowl, mix the activated yeast with 1/4 cup of the warm broth and let it sit for 10 minutes to ferment.
8. Add the fermented broth mixture to the rice and stir well.
9. Gradually add the remaining warm broth, one ladle at a time, stirring constantly until absorbed, about 20 minutes.
10. Once the rice is creamy and al dente, stir in the Manchego cheese.
11. Season with salt and pepper.
12. Serve immediately.