Food and Travel Magazine | Squid ink risotto with marinated squid

Ingredients

• 3-4 medium squid with tentacles (total weight around 550-750g), cleaned
• 800ml fish stock
• 2 x 4g sachets squid ink (available from fishmongers)
• 25g butter
• 3tbsp extra virgin olive oil
• 1 large banana shallot, finely chopped
• 1 small head fennel (fronds reserved), finely chopped
• 250g organic arborio rice
• 4tbsp white wine
• 65g parmesan, finely grated
• 1tbsp fennel pollen