Spanish Risotto with Squid Ink and Slow-Braised Shallots

Method

1. In a large saucepan, melt the butter and sauté the sliced shallots over low heat for 20-25 minutes, stirring occasionally, until they are golden and caramelized.
2. While the shallots cook, heat the broth in a separate saucepan and keep it warm.
3. In a large pan, heat the olive oil and sauté the onion until translucent.
4. Add the Bomba rice and stir to coat with oil.
5. Pour in the white wine and stir until absorbed.
6. Add the squid ink and stir to combine.
7. Add the warm broth one ladle at a time, stirring constantly until absorbed.
8. When the rice is nearly cooked, gently fold in the caramelized shallots and continue cooking until the rice is creamy and al dente.
9. Stir in the Manchego cheese and season with salt and pepper.
10. Serve immediately.