How to make Squid Ink Risotto



-400g squid, tentacles reserved, cleaned
-1.25L (5 cups) fish stock
-2 tsp squid ink* (see notes below)
-100g unsalted butter
-1 onion, finely chopped
-2 garlic cloves, crushed
-13/4 cups (350g) vialone nano or carnaroli rice
-1 cup (250ml) dry white wine
-1 tbs olive oil
-Lemon wedges, to serve
-1/2 cup flat-leaf parsley leaves
-1 garlic clove
-Finely grated zest of 1/2 lemon


1)For the gremolata, chop all ingredients on a chopping board until combined. Set aside.

2) Cut open each squid hood, then using a sharp knife, score the inside in a diamond pattern and cut into 4cm pieces.

3)Place the stock in a saucepan over high heat and bring to the boil. Reduce heat to low and add the squid ink. Keep warm.

4)Melt the butter in a large heavy-based frypan over medium-high heat. Cook onion for 4 minutes or until soft, but not coloured. Add the garlic and rice, and cook, stirring to coat the rice, for 1 minute or until fragrant. Add the white wine and cook, stirring, for 2 minutes or until evaporated.

5)Add the stock, 1 ladle at a time, stirring and allowing the stock to be absorbed before adding the next, until all the stock is used. Cook, stirring constantly, for 25-30 minutes until the rice is al dente. Season to taste. Cover the pan with a lid and remove from heat.

6) Toss the squid with the olive oil and season. Heat a chargrill pan or frypan over high heat. Cook the squid, in batches, for 1-2 minutes until lightly charred and just cooked.

7)ivide risotto among bowls and top with the squid. Sprinkle with gremolata and serve with lemon wedges.