Ingredients

Ingredients For the risotto

• 1 litre/1¾ pints chicken stock

• 50g/2oz butter

• 1 onion, finely chopped

• 1 garlic clove, finely chopped

• ½ tsp dried red chilli flakes

• 250g/9oz arborio rice (or other ristotto rice)

• 125ml/4½fl oz dry white wine

• 2 sachets squid ink (available from some fishmongers)

• 250g/9oz squid

• salt and freshly ground black pepper

For the marinated squid

• 200g/7oz squid, cleaned

• 1 lemon, zest only

• 2 tbsp flatleaf parsley

• ½ tsp dried red chilli flakes

• 4 tbsp extra virgin olive oil

• salt and freshly ground black pepper

Description

Recipe Uses 1 Litre/1¾ Pints Chicken Stock, 50g/2oz Butter, 1 Onion, Finely Chopped, 1 Garlic Clove, Finely Chopped, ½ Tsp Dried Red Chilli Flakes,...

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