Recipe: Aldo’s Saffron Pan-seared Rice Le Sirenuse Positano

Ingredients

• 250g (9oz, 1 ¼ cup) Carnaroli or other risotto rice
• 2 medium sized calamari (squid), cleaned, mantle (body) only
• 1 tbsp clarified butter
• salt and pepper and olive oil to taste
• herbs for garnish: for example parsley, rocket, chervil
• 3 celery stalks
• 4 carrots
• 2 onions
• 3 liters water
• 2 medium potatoes, peeled and well boiled
• 16 saffron threads