Risotto Nero

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

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

Starter
Pescatarian
Gluten-free

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