- 1 quart vegetable broth (can, carton, or cube is fine)
- 2 tablespoons regular olive oil
- 6 scallions, thinly sliced
- 1 clove garlic, peeled
- 1 1/4 cups risotto rice
- 1/2 cup red wine
- 2 sachets squid ink
- 1 fresh red or green chile, seeded and finely chopped
- Pepper to taste
- Small handful chopped fresh parsley (approx. 2 tablespoons)
Heat the broth until almost boiling, and keep the broth warm in a saucepan on the lowest heat
Warm the 2 tablespoons oil in a large, heavy-based saucepan and soften the sliced scallions for 2 minutes on a low heat. Keep stirring and don't let them burn.
Grate in the garlic and turn up the heat.
Toss in the rice and turn it in the oil and so it is slicked and shiny.
Pour in the red wine and let it bubble up over the rice.
Wearing disposable vinyl gloves, snip in the squid ink and carefully dunk the squeezed out sachets into the separate pan of hot broth to get out any remaining ink.
Then add and keep adding ladlefuls of hot broth to the rice, letting one ladleful be absorbed before adding the next, stirring all the while. When the rice has had 15 minutes, you can be less assiduous on the stirring front.
In a frying pan, heat 2 teaspoons olive oil and the chile, until sizzling.
By this time, the black risotto should be ready, so divide it between warmed shallow bowls or plates, top with chile and scatter with parsley.