Black as Night Risotto with Acorn Squash and Parmesan

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OK -- this recipe needs some SERIOUS tweaking!! Since I didn't have 4 gms of squid ink lying around, nor did I have a squid in my bathtub that I could slap around so he would squirt out 4 gms of ink, I had to leave this part of the recipe out. I checked on the roasting squash after 25 minutes and it was already way too soft -- so I would recommend 15 - 20 minutes -- not 45. I prepared the Emeril's Essence as directed, but come on -- a half teaspoon? Where is the kick to that. Next time, I will add at least a full teaspoon and probably 1.5 teaspoons before roasting the squash. And I used extra virgin olive oil, not the canolla.

Now I do risotto often. I use at least a cup and a half of wine at the start if not two cups. And I used the full 32 oz. container of Swansons chicken broth.

With those modifications, I would rate this as a keeper. I'll check back after I find a friendly squid.

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I didn't use the squid ink.