Squid ink risotto

Squid ink risotto

By
From
The Islands of Greece
Serves
4
Photographer
Steven Joyce

This glorious and dramatic dish is another one inspired by a meal at Mavrikos restaurant in Lindos, Rhodes. It is unusual to find squid with its ink in the shops, and it is far easier (and less messy) to buy cleaned squid and sachets of the ink. Be sure to wear an apron and perhaps some plastic gloves when handling the ink, which stains.

Ingredients

Quantity Ingredient
50g butter
1 onion, very finely chopped
pinch salt
4 garlic cloves, roughly chopped, (optional)
300g risotto rice
120ml white wine
2 generous teaspoons squid ink
or 2 sachets squid ink
650ml hot fish or vegetable stock, plus more if needed
100g squid, very finely chopped
lemon juice, to taste
grated lemon zest, to garnish

Method

  1. In a large pan, heat the butter until foaming, then add the onion, salt and garlic (if using). Cook for 5 minutes, stirring, do not allow to brown. Next, add the rice and cook, stirring, until each grain is coated in butter and beginning to become translucent. Add the wine and let it bubble. Then add the squid ink and stir well to make sure all the rice is coated with it.
  2. When all the wine and squid ink has been absorbed by the rice, add a ladleful of hot stock. When the liquid has disappeared, add another. Continue in this way, stirring often or the rice will stick, for about 20 minutes. The rice is cooked when it is swollen and creamy and no longer white and firm. You may not need all the stock, or you may need a little more.
  3. When the rice is cooked and just before serving, add the squid. (If you add the squid too soon, it will become tough.) After 1 minute, remove from the heat and stir in the lemon juice. Serve sprinkled with lemon zest.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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