- 50g/2oz butter
- 1 onion, peeled, finely chopped
- 1 garlic clove, peeled, finely chopped
- 250g/9oz Arborio or other Italian risotto rice
- 150ml/5fl oz dry white wine
- 1 litre/1 pint 15fl oz chicken stock
- 175g/6oz fresh peas, out of their pods
- 2 tbsp finely chopped fresh marjoram leaves
- 2 tbsp mascarpone
- 25g/1oz parmesan cheese, grated
- salt and freshly ground black pepper
- 400g/14oz baby squid, cleaned
- 2 tbsp olive oil
- ½ lemon, juice only
- 2 tbsp chopped fresh flatleaf parsley
- Melt the butter in a large pan until foaming, then fry the onion and garlic for 2-3 minutes, or until softened. Add the risotto rice and stir well to coat in the butter. Cook for 1-2 minutes, or until the rice grains start to turn translucent.
- Add the wine and cook for 3-4 minutes, or until nearly all of the liquid has evaporated. Add a ladleful of the chicken stock to the pan and stir well. Cook for 1-2 minutes, or until nearly all of the stock has been absorbed, then add another ladleful of the stock. Repeat the process until the rice is cooked but still al dente.
- Add the peas during the last 2-3 minutes of cooking, then stir in the chopped marjoram, the marscarpone and parmesan. Season, to taste, with salt and freshly ground black pepper. Keep warm.
- Season the squid with salt and freshly ground black pepper, then toss in a bowl with the olive oil to coat. Heat a griddle pan until smoking, then cook the squid for 1-2 minutes on both sides, or until golden-brown and just cooked.
- Remove the squid from the pan and place into a bowl with the lemon juice and parsley. Mix well.
- To serve, spoon the risotto into the centre of four serving plates and top each serving with some of the baby squid.