Squid Ink Risotto; A weekend project that won’t disappoint! 🙌 Who’s going to give this delicious and stunning dish a try?

INGREDIENTS
Squid Ink Broth
2 tbsp Joseph First Run Olive Oil
1 Leek, sliced
1 French Escallots, sliced
2 Garlic cloves, sliced
2 Parsley stalks, chopped
2 tsp Tinta De Sepia Squid Ink
½ cup Simon Johnson Verjus
3 cups Aneto Fish Broth
1 Medium Size Octopus, tentacles only
8 Scampi, halved
1 kg Cloudy Bay Clams
Risotto
3 tbsp Lescure Butter
1 French Escallots, sliced
1 cup Simon Johnson Carnaroli rice
Salt & pepper to taste
To Serve
Joseph First Run Olive Oil
Baby chervil
Flat leaf Parsley

METHOD
Squid Ink Broth
Heat olive oil in a 5L pot, over a gentle heat
Add the chopped leek, eschallot and garlic with parsley stalks and sauté until fragrant
Deglaze the pan with the verjus
Add 3 cups of fish broth
Poach the scampi, clams and octopus tentacles in the stock
Remove seafood immediately once cooked and set aside on a plate, (cover with foil to keep warm)
Add the squid ink to colour the broth & reserve/set aside for making the risotto rice (next step)
Risotto
Heat the butter and some extra virgin olive oil in a large pan, over a medium heat
Sauté the Carnaroli Rice in the mixture until the rice turns from opaque to translucent & glossy
Add 1 ladle at a time, of the (reserved broth with squid ink) into the rice and stir until all the liquid has been incorporated
Add an additional liquid as needed, until the majority of stock has been used and the risotto rice texture changes from chalky to al dente to slightly creamy, (approx 15-20 mins)
Season with a generous amount of salt and freshly cracked black pepper
Ladle the rice into serving bowls and arrange the poached seafood on top
To Serve
Dress with a slick of Joseph First Run Olive Oil and garnish with baby chervil leaves and parsley if using.