Spanish-Styled Squid Risotto with Herb Oil

Name: Spanish-Styled Squid Risotto with Herb Oil
Ingredients: AUBERGINE PUREE INGREDIENTS:; 1 (200g) large aubergine; 15ml (1 tbsp) sunflower oil; 5ml (1 tsp) cumin seeds; 5ml (1 tsp) coriander seeds; 15ml (1 tbsp) garlic, finely chopped; 15ml (1 tbsp) thyme; 30ml (2 tbsp) squid wings; 5ml (1 tsp) lemon juice; salt; pepper; HERB OIL INGREDIENTS:; 45ml (3 tbsp) basil pesto; 15ml (1 tbsp) olive oil; RISOTTO INGREDIENTS:; 180ml (¾ cup) onions, finely chopped; 180ml (¾ cup / 120g) Arborio rice; 5ml (1 tsp) garlic, finely chopped; 30ml (2 tbsp) dry white wine; 500ml (2 cups) fish stock; 2.5ml (½ tsp) saffron; 3.75ml (¾ tsp) sumac; 60ml (¼ cup) salted butter; 30ml (2 tbsp) Parmesan cheese, finely grated; 5ml (1 tsp) salt; TO SERVE:; 150g Pescanova Patagonica squid, cleaned; pinch salt; 2.5ml (½ tsp) lemon juice; 125ml (½ cup) Chorizo, sliced and grilled

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This dish embodies Spanish flavours with saffron and chorizo sausage complemented by hints of sumac, coriander and cumin. It’s a rustic and hearty risotto made

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