Food and Travel Magazine | Squid ink risotto with marinated squid
Squid ink risotto with marinated squid
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodandtravel.com.
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
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