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Squid ink risotto

Squid ink risotto

PT45M

1
Start the squid ink risotto by sweating the diced shallot and garlic in a wide bottomed pan with a little oil until soft and sweet
  • 1 large shallot
  • 1 garlic clove
  • olive oil
2
Add the risotto rice and fry for a few seconds until lightly toasted
  • 200g of risotto rice
3
Add all of the white wine and cook until all of the liquid has been absorbed into the rice
  • 200ml of white wine
4
Add the squid ink into the pan. After a minute start to ladle in the fish stock, wait until each ladle of stock is absorbed before adding the next. Do this until all of the fish stock has been added, the process should take around 25 minutes
  • 500ml of fish stock
  • 20g of squid ink sachet
5
Stir the contents of the pan continuously, cooking on a medium heat. When the risotto is nearly cooked, but still has a soft, fluid consistency add a knob of butter and stir through
  • 1 knob of butter
6
Meanwhile, mix together the butter, lemon zest, anchovy and coriander seeds in a bowl
  • 1 anchovy
  • 1 lemon
  • 6 coriander seeds
  • 200g of butter
7
Pour the contents of the bowl in a pan on a medium heat and warm the lobster claws in the mix
  • 4 lobster claws
8
Serve the squid ink risotto on four plates, with a lobster claws arranged on top of each pile of rice

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  • Squid ink risotto

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