Risotto Nero with Sautéed Squid and Gremolata
A delectable seafood dish made to impress!
- Serves: 4 |
- Difficulty: moderate
- Prep Time : 10 mins |
- Cook Time : 30 mins
1 clove garlic, chopped
grated rind of 1 lemon
20 g flat leaf parsley, chopped
Squid ink stock
2 squid ink sachets
2 C white wine
2 L water
1 onion, roughly chopped
1 large carrot, roughly chopped
2 cups risotto rice
1 onion, finely chopped
3 cloves garlic finely chopped
2 L squid ink stock
Juice of 1 lemon
sea salt and freshly ground black pepper
600 g squid, cleaned
a little olive oil for frying
6 Tbsp gremolata (parsley, lemon rind and garlic very finely chopped and mixed together)
Mix the chopped garlic, lemon rind and chopped parsley together.
Squid ink stock
Place all of the ingredients for the stock into a large saucepan, bring to the boil and cook for about 30 minutes. Strain the stock and keep warm.
Sweat the finely chopped onion and garlic in a little butter in a saucepan until soft and translucent. Add the rice and stir for a couple of minutes until the rice is translucent.
Heat the squid ink stock and pour a ladle full at a time onto the rice, stirring occasionally. Continue this process until all the liquid has been used and the rice is cooked. Remove from heat add lemon juice and season to taste.
Cut the squid into squares and season with salt and pepper. Heat a little oil in a cast iron pan and sear the squid. Sauté for 3 minutes or until cooked.
To serve, place the sautéed squid on top of the risotto and sprinkle with the gremolata.