Squid Ink Risotto Recipe - Great British Chefs

Main
easy
4
45 minutes

PT45M

This stunning squid ink risotto recipe from Andrew Mackenzie, brings together two fabulous ingredients in a dramatic way - lobster claws and squid ink. Squid ink can be bought in sachets or extracted from the squid itself, though you can ask your fishmonger to do this for you.

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Ingredients

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Imperial

Squid ink risotto

200g of risotto rice
1 large shallot, diced
1 garlic clove
200ml of white wine
20g of squid ink sachet
500ml of fish stock
4 lobster claws
200g of butter
1 lemon, zested
1 anchovy
6 coriander seeds
olive oil
1 knob of butter

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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

Add the risotto rice and fry for a few seconds until lightly toasted

200g of risotto rice

Add all of the white wine and cook until all of the liquid has been absorbed into the rice

200ml of white wine

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

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

Meanwhile, mix together the butter, lemon zest, anchovy and coriander seeds in a bowl

1 anchovy
1 lemon
6 coriander seeds
200g of butter

Pour the contents of the bowl in a pan on a medium heat and warm the lobster claws in the mix

4 lobster claws

Serve the squid ink risotto on four plates, with a lobster claws arranged on top of each pile of rice

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Andrew MacKenzie

Cooking out of The East Sussex National Hotel, chef Andrew MacKenzie has an embarrassment of riches at his disposal – and few have made as much of the opportunity.