Ingredients for 2 people

  • 2 Tsp olive oil extra vergine
  • 1 spring onion
  • 2 cloves garlic
  • 300 g squid cleaned ( half cut into stripes, half cut into small cubes)
  • 200 g risotto rice (carnaroli)
  • 1 tsp squid ink
  • 2,5dl dry white wine
  • 0,5L vegetable stock
  • 0,5L fish stock
  • salt and black pepper

sauté onion and garlic in olive oil until soft and slightly golden. add squid and cook for a few minutes. add the rice and cook for 2-3 more minutes and then add the wine. let simmer gently.

as soon as the wine has evaporated turn the heat down (low-medium temperature), pour in the stock one cup after the other stirring occasionally. you want to keep your rice moist at all time. after about 10 minutes (rice half cooking time) add the ink and gently stir it into the risotto. cheek for tenderness and when your rice is al dente turn the heat off pour in 1/2 Tsp of olive oil, a splash of white wine and lots of black pepper. check your salt and serve immediately.

to all my recipes