Squid ink risotto – risotto al nero di seppia

Ingredients

Oils & Vinegars

  • 3 tbsp of extra virgin olive oil

Fruit & Vegetables

  • 1 onion, peeled and finely chopped
  • 1 garlic clove, crushed and peeled

Fish & Shellfish

  • 800g of squid, cleaned (ink sacs reserved) and cut into thin strips

Speciality Ingredients

  • 1 tsp squid ink, (optional)

Beverages

  • 120ml of dry white wine
  • 60ml of dry white wine

Store Cupboard

  • 1 tbsp of tomato purée
  • 1.5l fish stock, heated
  • fine sea salt

Dairy

  • 80g of unsalted butter

Cereals, Grains & Pasta

  • 360g of risotto rice

Spices & Dried Herbs

  • freshly ground black pepper

Salad & Fresh Herbs

  • 2 tbsp of flat-leaf parsley, finely chopped