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Risotto nero with saffron chilli squid
Fruit and vegetables
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
2
shallots
, finely chopped
½
leek
, washed and finely chopped
Tins, packets and jars
700ml/1¼ pint
chicken stock
250g/9oz
Arborio rice
Cooking ingredients
1 tsp fresh
saffron
strands
1 tbsp
olive oil
salt and freshly ground
black pepper
salt and freshly ground
black pepper
Dairy, eggs and chilled
20g/¾oz unsalted
butter
30g/1oz
Parmesan
, freshly grated
Meat, fish and poultry
2 x 250g/9oz
squid
, cleaned and prepared by your fishmonger
1 x 4g sachet
squid
ink (available online)
Other
50ml/2fl oz
white wine
Back to recipe
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