Steps

1. Remove the eyes, beaks, and cartilage from the firefly squid.
   🕒 01:28
2. Slice the bamboo shoots to a medium thickness, not too thin.
   🕒 02:12
3. Prepare the arugula. (Pro Tip: Leafy vegetables with a slight bitterness like Mizuna or Garland Chrysanthemum also pair well for color.)
   🕒 02:42
4. Melt butter in a frying pan and lightly sauté the minced onion.
   🕒 03:14
5. Once fragrant, add the uncooked rice and sauté briefly.
   🕒 03:23
6. Add the dry white wine and cook until the alcohol evaporates.
   🕒 03:28
7. When the alcohol has evaporated, add a generous amount of warmed broth, stir once, and cook for a while.
   🕒 03:34
8. In a separate pan, heat olive oil and roast the sliced bamboo shoots until browned.
   🕒 03:55
9. Lightly sprinkle salt on both sides of the bamboo shoots once browned.
   🕒 04:30
10. Add more oil, and sauté the minced garlic on the side of the pan. (Pro Tip: Garlic burns easily, so remove from heat and cook with residual heat to prevent burning.)
    🕒 04:33
11. Once the garlic is fragrant, add the cleaned firefly squid and stir-fry with the garlic. (Pro Tip: This removes any fishy smell from the firefly squid and enhances its aroma.)
    🕒 04:57
12. Once the firefly squid and bamboo shoots are partially cooked, add them to the risotto.
    🕒 05:29
13. While adding broth, gently crush the firefly squid to release the flavor of their innards into the sauce.
    🕒 05:33
14. Add salt for seasoning and simmer for another 5-6 minutes.
    🕒 05:43
15. When the risotto reaches a slightly al dente texture (rice grains still have a slight bite), add olive oil and a small amount of butter.
    🕒 06:16
16. Add the arugula, turn off the heat, and stir to combine with the residual heat.
    🕒 07:00