👨‍🍳 作り方

1. 1

   Prepare the squid: Clean the squid, reserving the ink sacs. Cut the bodies into rings and chop the tentacles. If using pre-packaged ink, skip this step.

   💡 プロのコツ: Ensure all grit is removed from the squid.
2. 2

   Sauté aromatics: Heat olive oil in a large pan or pot over medium heat. Add chopped shallots and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

3. 3

   Cook squid: Add the squid rings and tentacles to the pan. Cook for 2-3 minutes until they just start to turn opaque. Do not overcook.

4. 4

   Toast the rice: Add the rice to the pan and stir for 1-2 minutes until the grains are slightly translucent around the edges.

5. 5

   Deglaze and add ink: Pour in the white wine and stir until it has evaporated. Stir in the squid ink until evenly distributed.

6. 6

   Cook the risotto: Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until each ladleful is almost completely absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is al dente.

   💡 プロのコツ: Stirring releases the starch from the rice, creating a creamy texture.
7. 7

   Finish and serve: Once the rice is cooked, stir in the chopped parsley and lemon zest. Season with salt and pepper to taste. Serve immediately.

   💡 プロのコツ: A small knob of butter can be added for extra richness, though not strictly traditional.