One of these days, I’ll post a recipe that isn’t based on pasta or rice. Today is not that day. My friends and family shouldn’t be surprised - I’m a carb lover to my core.

The idea to experiment with cuttlefish ink, an Italian seaside staple, originated with a trip to The Italian Store in Arlington, a beloved spot for all things Italy, earlier this year. I found a jar of ink and bought it immediately. Ink-based pasta was one of my favorites back at school. Why couldn’t I attempt to make an inky risotto myself? The rich charcoal hue of a risotto al nero is deceiving; the dish, if you’ve made risotto before, is quite easy to execute. And if you’re wondering whether to splurge on a jar of ink yourself, let me confess:

We had this risotto two weekends in a row. It’s THAT good.

Ingredients:

• 1 cup arborio or carnaroli rice

• 4 cups seafood stock or broth

• 1/2 cup dry white wine

• Dash of white pepper

• 1 shallot, diced

• EVOO

• 2 tbsp unsalted butter

• 1/2 cup grated grana padano

• 1 1/2 tbsp cuttlefish ink

• Parsley to garnish (optional)

• Kosher salt (optional)

Directions:

1. In a small pot, warm broth over low heat. Keep on low heat, uncovered, while cooking risotto.

2. In a wide saute pan, heat two tablespoons of extra virgin olive oil over medium heat. Once hot, add the shallot, cooking until translucent. Sprinkle on a dash of white pepper and kosher salt (if desired).

3. Add rice and toast on medium-high heat, about one minute.

4. Pour in wine, stirring occasionally until the liquid reduces and alcohol cooks off.

5. Lower the heat and begin ladling warm broth, about half a ladle at a time, into the rice pan. Gently stir to incorporate each spoonful of broth, never allowing the heat to increase beyond a simmer. Once the rice has absorbed each spoonful of broth, add more liquid. Continue this process, stirring frequently and gently, for about twenty minutes or until the rice is cooked and all liquid has been absorbed. Hint: if the kernels of rice are still white in the center, they aren’t done.

6. Remove both pans from heat. Add the ink to the rice and stir until well combined. Then, add butter, stirring again until well-mixed.

7. Add cheese and stir. The risotto should be creamy and tender with a deep gray color.

8. Serve immediately in individual plates or bowls. Garnish with fresh parsley.

Wine pairing: dry white wine with good minerality, like a Sardinian vermentino or Ischian blend.