Ingredients
- 1 1/2 litres chicken stock
- 100g golden shallots, finely chopped
- 2 cups risotto rice
- ¼ cup white wine
- 4 squid or cuttlefish ink sacks*
- 1/2 lemon, juiced
- 1/2 bunch chives
- ¼cup Italian parsley leaves, chopped
- 100g unsalted butter or cream
- 3tbsp extra virgin olive oil
- Maldon sea salt, pepper, chilli, as hot as you like
- 1 tbsp cream or butter to finish
- 16 fresh scallops
- *Fresh squid ink sacks are best, but if you can't find them, sachets are available from good providores. Extra lemon juice will work well instead.
Method
Bring stock to boil and keep hot.
In a large saucepan, heat the olive oil and butter over medium heat. Add the shallots and cook until translucent. Do not allow the shallots to brown.
Add the rice and stir for a couple of minutes, coating the grains with the butter, but not allowing to brown.
Add the wine and enough chicken stock to just cover the rice. Stir continuously until the rice absorbs the liquid. Repeat, adding a ladle of stock at a time, allowing it to be absorbed, until all stock is used. Cooking time will be about 18-20 minutes.
Once the risotto is cooked add the squid ink, lemon juice, chives, parsley and butter or cream to finish. Season with salt and pepper. Place into four plates.
Lightly coat the base of a non-stick pan with a little olive oil and bring to high heat. Sear the scallops on both sides, then garnish the risotto with them.
