Squid ink risotto with sauteed calamari

Phillippe Mouchel

Squid ink risotto with sauteed calamari

serves 4

Ingredients

1 Tbsp squid ink
250g calamari cut into fine julienne
flour
150g acid butter (1 finely chopped shallot, 250ml white vinegar reduce by half and finish with butter)
3 shallots, finely chopped
2 cloves of garlic whole and peeled
1 bay leaf
100g grated good quality parmesan
250g Aborio rice
100ml white wine
600ml chicken stock
Deep fried basil and sage for garnish
Olive oil, for cooking and serving Salt and pepper, for seasoning

Method

In a large saucepan sweat the shallots and garlic in olive oil over a low heat until shallots become transparent. Add rice and continue to cook stirring until rice is transparent. Add wine deglazing pan and reduce. Heat stock to boiling point and then add enough to just cover the rice and stir. At this point also add the bay leaf. Continuing to stir over a medium heat gradually add the stock ladle by ladle so rice is absorbing the liquid. The rice should take about 18 minutes to cook and at the 14 minute mark add squid ink. Once the rice reaches a soft texture (the rice should be soft but still holding its shape) take off heat and add acid butter, olive oil and parmesan. Season with salt and pepper if necessary.

While the risotto is cooking coat the calamari in flour and salt and saut in a very hot heavy based pan in olive oil. Add the calamari at a high heat and then bring the temperature down and fry until crispy.

To serve

Serve risotto on flat warm plates or bowls, garnished with the calamari and deep fried basil and sage.