INGREDIENTS :

10 oz. squid

½ onion chopped

1 garlic clove, chopped

3 Tbsp. Gallo Extra Virgin Olive Oil

salt and freshly ground black pepper

2 cup Unico Arborio Rice

4 cup boiling fish broth

3 Tbsp. butter

1 Tbsp. chopped parsley

PREPARATION: If squid is not cut into pieces, do so. Wash in cold water. (Try to get the ink sac from the squid). Saute onion and garlic in the oil until translucent. Add squid and cook over moderate heat until golden, stirring from time to time. Add salt and pepper, reduce heat, cover and cook for 30 minutes.

Add the rice and stir briefly over high heat to blend flavours. Pour in several ladles full of boiling broth, the ink from the squid sac and then little by little the rest of the boiling broth. Reduce heat to low and cook for about 15 minutes, stirring constantly. Stir in the butter and parsley, remove from heat and let rice rest for a couple of minutes, covered. Stir once more and serve immedietely.

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