Risotto with Squid Ink – Caffe La Tana

Ingredients

• 4 tbsp butter, unsalted + 2 tbsp butter to finish
• ¼ red onion, finely diced
• 3 cloves garlic, finely chopped
• ½ rib celery, finely diced
• 2 tsp kosher salt (or to taste)
• 2 cups Acquerello Arborio rice
• 1 cup dry white wine
• 5-6 cups Parmesan stock, heated (can substitute chicken or vegetable stock)
• 2 tbsp Conservas de Cambados squid ink
• ¼ cup grated Pecorino Romano
• 1 lemon, juiced
• Domenica Fiore olive oil