Risotto Al Nero (Squid Ink Risotto)

Ingredients

• 3 tbsp extra virgin olive oil
• 1 large onion (finely diced)
• 1 tbsp garlic (minced)
• 2 cups short grain rice
• 2 tbsp cephalopod ink (diluted in 1 tbsp water)
• 5 cups fish stock (kept warm)
• 1/2 tsp salt (to taste)
• 1/4 tsp freshly ground black pepper (to taste)
• parsley (chopped)
• chilli flakes
• extra virgin olive oil

Instructions

1. 1

   --- Steps ---

2. 2

   Heat oil in a saucepan over medium high heat, fry onion until soft & translucent, add garlic & fry for 1 min.

3. 3

   Add rice, stir well & cook for 2 mins.

4. 4

   Add ink mixture, allow it to evaporate & add 2 cups of stock.

5. 5

   Lower heat to medium, cover & simmer for 20 mins.

6. 6

   Once moisture has been absorbed by rice, add 1 cup of stock, cook for 10 mins (repeat 2 more times), taste to adjust seasoning & remove from heat.

7. 7

   To cook seafood, heat oil in another pan on medium high, add garlic & salt, cook for 1 min.

8. 8

   Add prawns, cook for 2 mins, remove & set aside.

9. 9

   Add octopus, water & mussels, cook (covered) for 10 mins & add prawns in the last 2 mins.

10. 10

    To serve, divide risotto among 4 plates, arrange seafood on top, garnish & enjoy.