Ingredients
- 3 squid
- 1 litre (32 fl oz) fish stock
- 100 g (3 1/2 oz) butter
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1 1/2 cups (360 g/12 oz) risotto rice
- 3 sachets of squid or cuttlefish ink or the ink sacs of the squid
- 155 ml (5 fl oz) white wine
- 2 teaspoons olive oil
Method
1. Prepare the squid by pulling the heads and tentacles out of the bodies along with any innards. If there is an ink sac, carefully remove it and rinse it. Cut the heads off below the eyes, leaving just the tentacles. Discard the heads and set the tentacles aside. Rinse the tentacles and bodies, pulling out the transparent quills. Pull the skin off the tentacles and bodies. Finely chop the bodies and cut the tentacles in half.
2. Pour the stock into a saucepan and bring to the boil. Reduce the heat, cover with a lid and keep at a low simmer.
3. Heat the butter in a deep heavy-based frying pan and cook the onion until softened but not browned. Increase the heat and add the squid bodies. Cook for 3 minutes, or until opaque. Add the garlic and stir briefly. Stir in the rice until well coated.
4. Squeeze the ink from the sachets (or use the ink sacs) and add with the wine. Increase the heat and stir until absorbed.
5. Add 1/2 cup (125 ml/4 fl oz) of the hot stock and stir constantly over medium heat until all the liquid is absorbed. Continue adding more stock, 1/2 cup (125 ml/4 fl oz) at a time until all the liquid is absorbed and the rice is tender and creamy, this will take around 25–30 minutes.
6. Heat the olive oil in a frying pan and fry the squid tentacles quickly. Use to garnish the risotto.
