Squid Ink Risotto

Squid Ink Risotto


1.5l boiling water

10g butter

1 tbsp extra virgin olive oil

1 onion

10g garlic

200g Arborio or Carnaroli rice

100ml white wine

Diced squid

16g squid ink

30ml full fat cream


Sauté onion and garlic in butter and oil until soft. Add rice and stir to combine.

Add white wine and stir until rice has absorbed.

Add squid and squid ink and stir to combine.

Add a ladleful of boiling water at a time to the rice stirring until it is absorbed, approximately 25 minutes.

Stir through 30ml of cream.

Serve with grated Parmigiano and chopped flat leaf parsley.