Squid & Ham Hock Arancini Recipe  – The Fish Society

Ingredients

• 10 g Unsalted Butter
• 10 ml Olive Oil
• 1 small White Onion, finely diced
• ½ Carrot, brunoise
• 1 garlic clove
• 80g Arborio Rice
• Splash of White Wine
• 150ml Fish Stock
• ½ tsp Squid Ink
• 40g Squid, Cooked & Chopped
• 40g Ham Hock, cooked
• 1 tbsp Chives
• 1 Red Chilli, brunoise
• 2 Spring Onion, finely Chopped
• tbsp Grated Parmesan
• Flour for Dusting
• 2-3 Eggs, Whisked
• Breadcrumbs