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Squid ink risotto
One burner, constant stirring — the calm-night showpiece.
35 minHigh budgetCalm water onlyStove / burner
Ingredients for 4 crew
- Risotto rice320 g
- Squid ink sachet16 g
- Squid280 g
- White wine120 ml
Method
- 1Toast the rice in oil, deglaze with wine.
- 2Add hot stock a ladle at a time for 18 minutes.
- 3Stir the ink through at the end, fold in seared squid.