Squid Ink Risotto by @breadandbasil

Name: Squid Ink Risotto by @breadandbasil
Ingredients: 4 tbsp Colavita Premium Selection Extra Virgin Olive Oil, divided into two 2-tablespoon portions; 1 cup diced onion (about 1 medium), divided into two ½ cups; 2 cloves of garlic, minced; 1 cup diced tomato (about 1 medium); ¾ cup of white wine, divided into ¼ cup and ½ cup; 1 lb cleaned and trimmed fresh or frozen squid, cut into bite-sized pieces (defrost if frozen); 2 tsp squid/cuttlefish ink; 1 cup Colavita Arborio rice; 4 cups chicken stock; 1 tbsp unsalted butter; 2 tsp finely grated lemon zest; ¼ cup roughly chopped fresh parsley; Colavita Sea Salt, to taste; Colavita Black Pepper, to taste

colavitarecipes.com

Add 2 tablespoons of Colavita Premium Selection Extra Virgin Olive Oil to a large saucepan. Add ½ cup of the diced onion and season with sea salt.

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Ingredients

4 tbsp Colavita Premium Selection Extra Virgin Olive Oil, divided into two 2-tablespoon portions
1 cup diced onion (about 1 medium), divided into two ½ cups
2 cloves of garlic, minced
1 cup diced tomato (about 1 medium)
¾ cup of white wine, divided into ¼ cup and ½ cup
1 lb cleaned and trimmed fresh or frozen squid, cut into bite-sized pieces (defrost if frozen)
2 tsp squid/cuttlefish ink
1 cup Colavita Arborio rice
4 cups chicken stock
1 tbsp unsalted butter
2 tsp finely grated lemon zest
¼ cup roughly chopped fresh parsley
Colavita Sea Salt, to taste
Colavita Black Pepper, to taste