Squid ink risotto

Preparation

1. 1

   Cut the squid into rings. In Sauté mode, cook the shallots and garlic in the oil, then add the squid for 3 minutes.

2. 2

   Add the rice and toast it for 1 minute. Deglaze with the white wine.

3. 3

   Dilute the squid ink in 100 ml of stock. Pour it into the cooker with the remaining stock.

4. 4

   Select the Risotto or Rice program, about 18 minutes.

   ⏱ 18 min
5. 5

   Off the heat, add the butter and Parmesan and stir vigorously. Sprinkle with parsley.

   💡 Serve immediately; risotto does not wait.