Squid Ink Risotto

Squid Ink Risotto
(recipe adapted from Gourmet magazine)

serves 2

Ingredients

2 cups fish stock or bone broth
30 ml  olive oil + butter
1 small onion, finely chopped
1 clove garlic, finely chopped
300 gm small squids, cleaned, tentacles separated and bodies cut into rings
¼ cup (firmly packed) thinly sliced greens (silverbeet, spinach or any asian greens)
140 gm risotto rice, rinsed (Arborio, Carnaroli or Vialone Nano)
1  sachet (4 gm) squid ink

Method

1. Bring fish stock or bone broth to the boil in a saucepan over medium heat, then reduce heat to low and keep hot.
2. Heat olive oil/butter in a large heavy-based saucepan over low heat. Add onion and garlic and sauté until onion is soft and translucent.
3. Add squid and cook until opaque (3-4 minutes).
4. Add greens, season to taste with sea salt and freshly ground black pepper and stir continuously until soft.
5. Add rice and squid ink, cook over medium heat, then add 1 cup of hot stock at a time and cook, stirring until stock is absorbed, then continue adding more stock as stock is absorbed.
6. Cook until al dente (about 20-25 minutes), adding more water if risotto is too dry.
7. Season to taste and serve immediately.

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