Making this is easier now by buying the ink satchels rather than getting the ink sac from the squid.
2 medium sized squids, cleaned and sliced
1L fish stock (or vegetable stock if you are afraid of it being too fishy)
1 red onion, finely chopped
2 garlic cloves, crushed
400g risotto rice
3 satchels of squid ink
150 ml white wine
2 tsp olive oil
Prepare the stock and keep warm.
Heat the butter in a saucepan and cook the onion until soft. Increase the heat and add the chopped squid. Cook for 3-5 minutes. Add the garlic and stir briefly. Add the rice and reduce the heat, coating the rice with the oil. Add the wine and simmer until evaporated. Ladle the stock in one at a time and simmer until all the stock has been absorbed and the rice is al dente.
There are different ways to add the squid ink. Some recipes say to add it at the beginning whilst other say at the end. When I made this for the first time I wasn’t sure how it would go and I didn’t want it to be too fishy. I used vegetable stock and added the satchels towards then end, about 5 minutes before the risotto was cooked.
Risotto is one of my favourite dishes and there are so many variations you can do with it. I don’t have specific measurements as it varies however as a guide this will work.
A cup of risotto rice
1 onion, diced
1 garlic clove
1-2L chicken or vegetable stock
100ml of white wine
In a large pot melt the butter with some olive oil and add the garlic with the onion and cook until soft. Add the rice and stir quickly allowing it to mix with the oil for a few minutes. Do no leave it as it will burn and stick to the pot. Add the wine and simmer until it has evaporated completely. Add the stock, one ladle at a time, keeping the risotto covered and simmering.
Depending on what you are putting with your risotto, I always add the flavours about 5 minutes towards the end. Once your risotto is cooked, you may like to add parmesan cheese at the final stages or serve on top.
Risotto is one of my favourite things to cook. I don’t have a recipe for this as it is in my head so the ingredients are all guestimates.
1 cup risotto rice
100g pumpkin, cut into small pieces
1 bunch of asparagus, cut into small piece
1 small brown onion, diced
1 garlic clove, finely sliced
1L vegetable stock
Fry the onion and garlic in the oil until soft. Add the rice and keep stirring for 1-2 minutes. Ladle the vegetable stock into the rice, ensuring the rice is always covered. Simmer until the stock is gone and the rice is ready.
Meanwhile, boil the pumpkin in a pot of water until soft and blanche the asparagus. A few minutes before the rice is ready, add the pumpkin and asparagus to the rice.
3 pork & fennel sausages, skin removed
1 onion finely diced
1 garlic clove, finely chopped
2 tsp fennel seeds
400g risotto rice
150 ml red wine
1.5L chicken stock
60g parmesan cheese
Heat the oil and half the butter in a deep saucepan. Add the sausages cooking until brown, breaking them up with a wooden spoon. Remove from pan, set aside. Add the onion, garlic, fennel seeds, stirring occasionally (5 minutes or so) then add the rice. Stir the rice for a few minutes then add the wine, cooking until it evaporates. Add the stock, one ladle at a time. Be patient with risotto, letting it simmer away. Halfway through, add the sausages and continue cooking (20-25 minutes). Once cooked, remove from heat, add the remaining butter, parmesan cheese, season and serve with chopped parsley and extra cheese if desired.