Ingredients
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
salt
pepper
lemon wedges, for serving
Method
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.
