Squid Ink Risotto

Rich, full of flavour. Small portions recommended.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Slowly soften (not brown) shallots in butter and oil.

Step 2

Add garlic and chillies. Stir and cook for a couple minutes.

Step 3

Add the squid, stir and mix well. Cook for a minute.

Step 4

Add the rice. Stir and mix in well. Cook until edge of rice turns translucent.

Step 5

Turn heat to medium and add wine and tomatoes. Stir and cook until most of the liquid has been absorbed.

Step 6

Stir in 1 sachet of ink until evenly distributed then start to add stock. Let rice absorb the stock, 1 ladle at a time.

Step 7

When rice is cooked. Add final 2 sachets of ink and stir through. Serve with grated lemon zest and parsley if you can.