Squid Ink Risotto

Recipe by
Simon Johnson




  • 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


    Squid Ink Broth

  1. Heat olive oil in a 5L pot, over a gentle heat
  2. Add the chopped leek, eschallot and garlic with parsley stalks and sauté until fragrant
  3. Deglaze the pan with the verjus
  4. Add 3 cups of fish broth
  5. Poach the scampi, clams and octopus tentacles in the stock
  6. Remove seafood immediately once cooked and set aside on a plate, (cover with foil to keep warm)
  7. Add the squid ink to colour the broth & reserve/set aside for making the risotto rice (next step)
  8. Risotto

  9. Heat the butter and some extra virgin olive oil in a large pan, over a medium heat
  10. Sauté the Carnaroli Rice in the mixture until the rice turns from opaque to translucent & glossy
  11. 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
  12. 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)
  13. Season with a generous amount of salt and freshly cracked black pepper
  14. Ladle the rice into serving bowls and arrange the poached seafood on top
  15. To Serve

  16. Dress with a slick of Joseph First Run Olive Oil and garnish with baby chervil leaves and parsley if using

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