Traditional Italian Squid Ink Risotto with Crispy Zucchini

Method

1. In a large pot, heat olive oil and butter over medium heat. Add onion and sauté until translucent.
2. Add arborio rice and stir to coat with oil. Cook for 1-2 minutes.
3. Pour in white wine and stir until absorbed.
4. Add squid ink and stir to coat the rice. Begin adding warm broth, one ladle at a time, stirring constantly until each addition is absorbed.
5. Continue this process for 18-20 minutes until rice is al dente.
6. In a separate pan, fry zucchini cubes in oil until golden and crispy. Drain on paper towels.
7. Stir Parmesan into the risotto and season with salt and pepper. Serve with crispy zucchini on the side.