Squid ink risotto
Return to Recipe
Print
Ingredients
Cereals, Grains & Pasta
-
200g of risotto rice
Fruit & Vegetables
-
1 large shallot, diced
-
1 garlic clove
-
1 lemon, zested
Beverages
-
200ml of white wine
Fish & Shellfish
-
20g of squid ink sachet
-
4 lobster claws
Store Cupboard
-
500ml of fish stock
-
1 anchovy
Dairy
-
200g of butter
-
1 knob of butter
Salad & Fresh Herbs
-
6 coriander seeds
Oils & Vinegars
-
olive oil