Recipe: SQUID INK RISOTTO
This week Ben and Jamie bring to the table an amazing squid ink risotto. It's definitely one of those simple recipes that has a lot of wow factor when you serve it. The squid ink turns this classic risotto t o dark colour, which looks amazing against the pink and white squid! Finish it all off with some homemade seaweed garlic ciabatta and you've got a sure winner.
- 2 knobs butter
- 1 onion
- 1 clove garlic
- 1 handful fresh thyme
- 250 g arborio risotto rice
- 1 glass white wine
- 1 l warm vegetable stock
- 1 squid ink sachet (from the fish counter)
- 2 small squid, prepped and cleaned
- 1 lemon
- 1 handful parsley, chopped
- 1 handful parmesan, grated
- 1 handful cherry tomatoes
- 1 ciabatta loaf
- 1 knob butter
- 2 cloves garlic
- 1 sheet nori seaweed
PREHEAT THE OVEN
Preheat an oven to 180°C.
FRY THE ONIONS & GARLIC
Peel and dice the onion, then fry in a hot pan with a knob of butter for a few minutes.
Crush the garlic and chop the thyme, adding both to the pan and cook for a minute.
COOK THE RICE
Tip in the rice and stir to coat the rice grains in the butter.
Splash in the wine and reduce quickly so nearly all the wine has gone.
Stir in the squid ink until the rice is coated in the ink and jet black.
Add the stock, a ladle at a time, stirring regularly, until rice is plump and cooked (approximately 20 minutes). Don’t add the next ladle until the last has been absorbed.
MAKE THE GARLIC BUTTER
Peel and crush the garlic for the bread and finely chop up the seaweed sheet.
Stir the garlic and seaweed in to the melted butter and season with black pepper.
COOK THE GARLIC BREAD
Slice the ciabatta into pieces and brush generously with the garlic seaweed butter.
Warm and toast the bread in the oven for 10 minutes along with the tomatoes.
COOK THE SQUID
Slice the prepared squid into rings and bite-sized pieces, then pat dry.
Zest the lemon into the risotto with the parsley, parmesan and the other knob of butter.
Season the squid and fry in a very hot pan with oil for a minute.
SERVE ON A BIG PLATE!
Serve the risotto in a large bowl and place the fried squid on top.
Squeeze a little lemon onto the risotto and serve with the garlic bread and roasted tomatoes to garnish.
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