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Squid ink risotto
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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.
First published in 2015
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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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Method
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
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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