Mark Hix’s Cuttlefish Risotto recipe

Mark Hix shares his recipe for Cuttlefish Risotto

Photo: Matt Austin

Mark Hix’s Cuttlefish Risotto recipe
Novice Kitchenhand

Skill level

Preparation
5minutes

Cooking time
35minutes

Comfort

Ingredients

Serves 4

For the stock

  • 1-1.2 ltrs fish stock
  • 32g squid ink (4 sachets)
  • Half a glass of white wine

For the risotto

  • 1tbsp extra-virgin olive oil
  • 32g (4sachets) squid ink, available to order from good fishmongers
  • 200 g carnaroli rice
  • Risotto stock (see above)
  • A good knob of butter
  • 100g cleaned squid, cut into small rough 1cm dice
  • 1tbs chopped parsley

Method

1. Mix the fish stock, squid ink and wine together and bring to the boil.

2. To make the risotto, heat the olive oil in a heavy-bottomed saucepan, add the rice and stir on a low heat for a minute without allowing it to colour. 

3. Add the squid ink, stir well then slowly add the hot stock, a ladle or two at a time, ensuring that all the liquid has been absorbed before adding more, stirring constantly.

4. When the rice is cooked add the butter and a little more stock if the risotto seems a bit dry: it should be wet but not runny. 

5. Meanwhile fry the squid in the butter and scatter it over the risotto to serve.

Recipe supplied by Mark Hix

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