Squid risotto Recipe
- 25g/1oz unsalted butter
- ½ red onion, finely sliced
- 1 garlic clove, finely chopped
- 100g/3½oz risotto rice
- 50ml/2fl oz white wine
- 300ml/10fl oz hot chicken stock
- squid wings and tentacles, cleaned and trimmed
- salt and freshly ground black pepper
- 1 tbsp chopped chives, to garnish
- Melt the butter in a medium saucepan over a medium heat. Add the red onion and garlic and cook for two minutesutes to soften. Do not brown.
- Add the rice and wine and bring to the boil. Reduce the heat and simmer until all the wine has been absorbed.
- Add the stock, one ladleful at a time, waiting for each ladleful to be absorbed before adding the next, until all the stock has been absorbed.
- Add the squid and cook for a further two minutes.
- To serve, mix well, season, to taste, with salt and freshly ground black pepper and serve in a warmed bowl sprinkled with fresh chopped chives.
