Risotto nero with saffron chilli squid

Preparation time
over 2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Lawrence Keogh

Ingredients

For the saffron chilli squid

  • 2 x 250g/9oz squid, cleaned and prepared by your fishmonger
  • 1 tsp fresh saffron strands
  • 1 tbsp olive oil
  • 1 tsp finely chopped garlic
  • 1 red chilli, finely chopped
  • 1 lemon, juice and zest
  • 10g/1/3oz finely chopped fresh parsley
  • 1 punnet green basil cress or coriander cress, to garnish
  • salt and freshly ground black pepper

For the risotto nero

  • 700ml/1¼ pint chicken stock
  • 1 x 4g sachet squid ink (available online)
  • 20g/¾oz unsalted butter
  • 2 shallots, finely chopped
  • ½ leek, washed and finely chopped
  • 250g/9oz Arborio rice
  • 50ml/2fl oz white wine
  • 30g/1oz Parmesan, freshly grated
  • salt and freshly ground black pepper