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1
I have said that I usually use white wine or dry white Vermouth in a risotto, but I must concede that the recipes here don't appear to bear this out.
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2
I've got an excuse with this one, too: the whole point of this risotto is that it's black, tinted by the squid ink (the squink of my title) and I had no desire to lessen its impact with some pallid white wine.
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3
But it's not just a question of colour: the squid ink is so richly, headily flavored that nothing less than a robust red would stand up to it.
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4
As strange as it might sound for so exotic a dish, this may even pass muster as a storecupboard standby.
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5
The rice, the broth and the squid ink (it comes in sachets, from a good fishmonger or Italian deli, or online source) can be kept easily.
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6
I have marked the squid-ring topping as optional, but even that can live in the freezer for a few months.
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7
While I am more than happy to eat it plain black, I can't help feeling cheered by the jaunty tricolore adornment provided by the squid rings, red chile pepper and parsley.
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8
Not that I'm being cheered is altogether the point of such a beautiful, sombre dish, the perfect date meal for Goths.
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9
Cut the squid (if using) into thin rings and set aside while you get on with the risotto.
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10
Heat the broth until almost boiling, and keep the broth warm in a saucepan on the lowest heat
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11
Warm the 2 tablespoons oil in a large, heavy-based saucepan and soften the sliced scallions for 2 minutes on a low heat.
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Keep stirring and don't let them burn.
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Grate in the garlic and turn up the heat.
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Toss in the rice and turn it in the oil and so it is slicked and shiny.
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Pour in the red wine and let it bubble up over the rice.
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Wearing disposable vinyl gloves, snip in the squid ink and carefully dunk the squeezed out sachets into the separate pan of hot broth to get out any remaining ink.
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Then add and keep adding ladlefuls of hot broth to the rice, letting one ladleful be absorbed before adding the next, stirring all the while.
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18
When the rice has had 15 minutes, you can be less assiduous on the stirring front and get on with the squid, if you're using this.
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19
In a frying pan, heat 2 teaspoons olive oil and the chile, until sizzling, then add the squid rings and cook, stirring or shaking the pan a little, for 3 minutes.
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20
Season with ground pepper, to taste.
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21
By this time, the black risotto should be ready, so divide it between warmed shallow bowls or plates, top with chile and squid, if using, and scatter with parsley.
