Traditional Italian Risotto with Squid Ink

Method

1. Heat the broth in a saucepan and keep it warm.
2. In a large pan, heat the olive oil and sauté the onion until translucent.
3. Add the Arborio rice and stir to coat with oil.
4. Pour in the white wine and stir until absorbed.
5. Add the squid ink and stir to combine.
6. Add the warm broth one ladle at a time, stirring constantly until absorbed.
7. Once the rice is creamy and al dente, stir in the Parmesan cheese.
8. Season with salt and pepper.
9. Serve immediately.