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
Add butter and melt halfway; add onions, garlic, celery and salt. Cook over low heat and be patient. You must cook this soffritto until it is a paste, approximately 15-20 minutes, stirring occasionally. The vegetables must not brown, only soften and bubble away slowly.
Add rice and increase heat slightly. Toast rice, stirring with a wooden spoon until evenly coated with butter, about 3 minutes.
Once rice is toasted, add the wine and stir gently. The mixture will become creamy. Keep stirring gently, and do not leave unattended. Once the alcohol has cooked off (about 5 minutes) add the hot stock 1 cup at a time, stirring the mixture gently and consistently.
Continue to add stock as it is absorbed by the rice. Do not leave the pot, continue stirring almost constantly. Once the mixture is loose, flows like lava and the rice is cooked to your liking, remove pot from the heat and stir in the squid ink.
Finish risotto off of the heat with pecorino cheese, lemon juice, salt to your taste and a drizzle of olive oil.