Spelt risotto cooked in ink with squid and sea aster

Ingredients

Fish & Shellfish

  • 1 squid, cleaned and ink sac reserved

Store Cupboard

  • 200g of spelt, soaked in cold water for 3 hours
  • 1l fish stock

Oils & Vinegars

  • 2 tbsp of rapeseed oil

Dairy

  • 80g of butter
  • 40g of butter

Salad & Fresh Herbs

  • 1 tbsp of parsley, chopped
  • 1 tbsp of chervil, chopped

Fruit & Vegetables

  • 1 handful of sea aster