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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.
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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
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
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.
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Squid ink risotto
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