Risotto nero, fried calamari and wild rocket

  • For the calamari
  • 100g calamari, head on
  • 50g cornflour
  • Salt and pepper
  • For the risotto
  • 3 shallots
  • 1 clove garlic
  • 20ml olive oil
  • 100g arborio rice
  • 50ml white wine
  • 2L fish stock
  • 1 sachet squid ink
  • 200g butter
  • 100g Parmesan
  • 50g chopped chives
  • Salt and pepper
  • 1 lemon
  • For the gremolata
  • 50g flat leaf parsley
  • 2 garlic cloves
  • 1 lemon
  • 20ml olive oil
1) Remove the head from the calamari and clean the tubes. Cut half into dice and the other into strips. Reserve until needed.

2) To make the risotto, in a heavy-base pan sweat the shallots, diced calamari and garlic in a little olive oil, add the rice and toast. Add the wine and reduce by half stirring constantly. Gradually add the fish stock and squid ink.

2) When the rice has absorbed the fish stock and is cooked al dente add the butter piece by piece, then add the Parmesan and chives. Season with salt, pepper and a squeeze of lemon juice and a little of the lemon zest for flavour.

3) Meanwhile, make the gremolata. Chop the parsley, garlic and lemon zest until fine. Add a squeeze of lemon juice and the olive oil.

4) Dust the remaining calamari, including tentacles, in the cornflour seasoned with the salt and pepper. Deep fry until crispy.

5) Place the risotto on a plate, arrange the crispy calamari on top and sprinkle over the gremolata.

Rule the Kitchen with More Recipe Faves

Squink Risotto
Time
25
Serves
2-4
Difficulty
Easy
Garden Risotto
Garden Risotto
Now playing...
3:55
Brown butter risotto with lobster
Brown butter risotto with lobster
Time
40
Serves
4
Difficulty
Easy
Seafood Risotto
Seafood Risotto
Time
40
Serves
4
Difficulty
Med