Risotto nero with squid
Squid ink - even when it's used in small quantities - is an extraordinarily delicious ingredient. This black risotto is a Venetian classic, cooked by David Tanis - professional chef, author and New York Times columnist. Like all risottos, it's a straightforward dish to cook and just needs your attention on the hob for around 30 minutes. It's hugely rewarding and moreish to eat.
Calories (per serving): 342 Kcal
Link to full recipe (courtesy of davidtanis.com)
Photo credit: Karsten Moran