Risotto nero, fried calamari and wild rocket

Method

How to make Risotto nero, fried calamari and wild rocket

1) Remove the head from the calamari and clean the tubes. Cut half into Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please dice and the other into strips. Reserve until needed.

2) To make the risotto, in a heavy-base pan sweat the shallots, Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please 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. Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please 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.