Squid Ink Risotto With Squid
Ingredients
- 1 small onion, diced finely
- 300 g arborio or carnaroli rice
- 1.25 litres chicken stock (preferably home-made), heated
- 1 batch of the squid cooked in squid ink
- 45 g unsalted butter
- 20 ml vermouth or dry white wine
- 110 g grated Parmesan
- salt and pepper
- 675 g cleaned squid
- 100 ml olive oil
- 1 large celery rib, finely chopped
- 1 medium onion, finely chopped
- 1 garlic clove, chopped
- 4 plum tomatoes, peeled, seeded and diced
- 400 ml dry white wine
- 125 g finely chopped fresh herbs (basil, parsely, oregano and thyme)
- 3 sachets of squid ink (approximately 12g worth of ink)
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