null
Your bag has been updated
Your Bag

Squid Risotto

Squid Risotto

METHOD:

1. Make a stock by combining 500ml of boiling water with 2 stock cubes.

2. Over a low heat, cook diced garlic in six spoons of olive oil.

3. Add rice, 4 teaspoons of squid ink, and a good splash of white wine. Let it reduce.

4. Add one ladle of stock at a time, waiting until the rice has absorbed the liquid, and stir continuously.

5. Season to taste and finish with flat leaf parsley.

Additional Details
Recipe Type:
Rice

May we suggest?

Carnaroli Rice

Carnaroli Rice

Provenance:
Sardegna
Weight:
500g
Department:
Stock cupboard
Serving Suggestion:
Porcini risotto
Suitable For Vegans:
Yes
£4.50