Squid- or Cuttlefish-Ink Risotto

This risotto nero belongs to the family of risotto that has the flavoring element cooked along with the rice for the whole cooking time rather than being added during the last few moments of cooking. But the cuttlefish ink adds a delicate perfume to it as well, so in order to keep this intact (it would cook off after five minutes of cooking), I like to finish the risotto with an ink butter.

Of course, the black risotto is delicious with squid or cuttlefish cooked in with the