Name: Risotto Nero
Ingredients: 330 g carnaroli or arborio rice; 50 ml white wine; risotto stock; 30 g butter; 175 g flat mushrooms, sliced; 400 g red onion, peeled and roughly chopped; 400 g fennel, washed and roughly chopped; 400 g leeks, washed and roughly chopped; 1 bay leaf; 10 black peppercorns; 60 g butter; 1 small red onion, finely chopped; 5 g thyme; 2 cloves garlic, peeled and crushed; 1 clove garlic, crushed; 30 ml extra-virgin olive oil; 18 g squid ink; 300 g cleaned squid; 3 kg fish bones, washed and chopped; 50 ml double cream; 3 ltr water

Preparation info

Difficulty
Medium

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Squid ink can be difficult to find. It comes in small sachets which a good fishmonger can order.

Ingredients

For the Stock

30 g butter
175 g flat mushrooms, sliced
400

Method

To make the stock, melt the butter in a large saucepan and add the mushrooms, vegetables, bay leaf, peppercorns, thyme and garlic. Cover and cook gently for 10 minutes, stirring occasionally, until the vegetables are soft. Add the fish bones, squid ink, white wine and water. Bring to the boil, skim off any scum that forms and simmer for 40-50 minutes. Strain the stock through a fine-meshed siev