Kraken Risotto

Mince the garlic and thinly slice the shallots. Heat up a dutch oven, add some olive oil and fry the garlic and onion on medium heat til soft.

Add the rice, white wine and the squid ink. Heat while stirring until the wine has evaporated. Boil some water, add the stock and the juice from the San Marzano can. Add a little at a time to the pan while constantly stirring. Add the tomatoes after a while, we’re gonna let them bake in the risotto.

Start tasting the rice after app. Twenty minutes, and stop adding stock when the rice is al dente.

Add grated black truffle, grated parmesan cheese, some butter and fresh parsley. Stir everything together and plate. Top off with pieces of burrata, grate som more black truffle, and drizzle with olive oil.

ENJOY!