Risotto Nero with Calamari


500g calamari

½ brown onion, finely diced

1 celery stick, finely sliced

4 cloves garlic, crushed

½ bunch parsley

3 bay leaves

400g arborio rice

150ml white wine

1L fish stock

2 tbsp. cuttlefish ink

100g unsalted butter, diced

60g parmesan, grated

1 lemon, zested and juiced

large pot of boiling fish stock

extra virgin olive oil



lemon wedges, for serving


Heat olive oil in a medium pot. Add onion, garlic, celery, bay leaves, 4 – 6 parsley leaves and sweat off. Add rice and stir to coat in oil. Season with salt and pepper and seal for 2 minutes.

Add squid ink, white wine, 3 – 4 ladles of stock and allow to simmer for approx 16-20 minutes. Stir every 3-4 minutes and add boiling stock when necessary.

Once rice is cooked, add calamari and cook for another minute. Add butter, cheese, the remaining parsley (roughly chopped) and season with additional salt if need be. Serve with lemon wedges and parsley.