Venere rice is a must-have for your kitchen: its distinctive black colour and aromatic flavour make it ideal for preparing creative and exotic dishes that look spectacular. Let’s find out how to make an original risotto dish with flying squid and potatoes, a perfect evening meal for the summer.

Ingredients for 4 people
Venere rice, 300 g
Potatoes, 2 medium-sized
Flying squid, 200 g
Onion, ¼
Still white wine, ½ glass
Vegetable broth, 1 litre
Thyme, as needed
Salt, as needed
Extra-virgin olive oil, as needed

Preparation
Carefully wash the squid, and remove their entrails, eyes, and mouth. Rinse them under a strong flow of cold water. Cut the tentacles and the rings into small pieces. Wash the potatoes, peel them, cut them into cubes with sides no longer than 1 centimetre, and then boil them in salted water for 10 minutes.
Sauté some chopped onion, add the squid, and then brown them with a pinch of salt for a few minutes. Add the rice and toast it over a high heat, and then simmer in half a glass of still white wine. Pour in the hot broth, making sure that there is enough to completely cover the rice and the squid. Add the boiled potatoes, cook them over a very low heat for 15 minutes, and stir frequently. This should be enough cooking time to soften the rice and allow the broth to be absorbed. If the consistency is not how you want it, pour in some more broth and cook for another 5 minutes. As they will have kept cooking, the potatoes will now have a creamy texture and will have blended perfectly together with the rice. Add a handful of thyme and serve.
And voilà, your dish is ready to enjoy!
Voilà, il piatto è pronto!