Risotto nero with saffron chilli squid recipe
 This dish will make a very dramatic appearance at a dinner party. 2 x 250g/9oz squid, cleaned and prepared by your fishmonger1 tsp fresh saffron strands1 tbsp olive oil1 tsp finely chopped garlic1 red chilli, finely chopped1 lemon, juice and zest10g/1/3oz finely chopped fresh parsley1 punnet green basil cress or coriander cress, to garnishsalt and freshly ground black pepper 2 x 250g/9oz squid, cleaned and prepared by your fishmonger 1 tsp fresh saffron strands 1 tbsp olive oil 1 tsp finely chopped garlic 1 red chilli, finely chopped 1 lemon, juice and zest 10g/1/3oz finely chopped fresh parsley 1 punnet green basil cress or coriander cress, to garnish salt and freshly ground black pepper 700ml/1¼ pint chicken stock1 x 4g sachet squid ink (available online)20g/¾oz unsalted butter 2 shallots, finely chopped½ leek, washed and finely chopped250g/9oz Arborio rice50ml/2fl oz white wine30g/1oz Parmesan, freshly gratedsalt and freshly ground black pepper 700ml/1¼ pint chicken stock 1 x 4g sachet squid ink (available online) 20g/¾oz unsalted butter 2 shallots, finely chopped ½ leek, washed and finely chopped 250g/9oz Arborio rice 50ml/2fl oz white wine 30g/1oz Parmesan, freshly grated salt and freshly ground black pepper Method To make the saffron chilli squid, remove the tentacles and slice the squid’s body in half lengthways. Score the inside of the squid in a diagonal pattern, sprinkle with saffron and rub in well. Cover and refrigerate for a couple of hours so the squid turns yellow. To make the risotto put the chicken stock in a large pan over a medium heat. Bring to a gentle simmer and add the squid ink to infuse. Heat a sauté pan over a medium heat and add the butter. Once melted, add the shallots and leek and cook until softened but not coloured. Add the rice to the pan and stir until the rice is translucent and coated in butter. Add the wine and cook until the liquid has reduced by half. Add the squid ink stock, a ladle at a time, stirring until each ladleful is absorbed. Keep adding until the rice is tender but with a slight bite (about 15 minutes).When the rice is just ready, add the Parmesan and season with salt and pepper. Keep the consistency porridge-like.To cook the squid, heat a large frying pan over a high heat until hot. Add the olive oil and sear for 1–2 minutes, or until the squid starts curling into tubes. Remove from the heat and add the garlic, chilli, lemon juice, zest and chopped parsley. Season with salt and pepper.To serve, spoon the risotto into the centre of four serving plates. Top with a pile of saffron chilli squid and garnish with the green basil cress or coriander cress. To make the saffron chilli squid, remove the tentacles and slice the squid’s body in half lengthways. Score the inside of the squid in a diagonal pattern, sprinkle with saffron and rub in well. Cover and refrigerate for a couple of hours so the squid turns yellow. To make the saffron chilli squid, remove the tentacles and slice the squid’s body in half lengthways. Score the inside of the squid in a diagonal pattern, sprinkle with saffron and rub in well. Cover and refrigerate for a couple of hours so the squid turns yellow. To make the risotto put the chicken stock in a large pan over a medium heat. Bring to a gentle simmer and add the squid ink to infuse. To make the risotto put the chicken stock in a large pan over a medium heat. Bring to a gentle simmer and add the squid ink to infuse. Heat a sauté pan over a medium heat and add the butter. Once melted, add the shallots and leek and cook until softened but not coloured. Heat a sauté pan over a medium heat and add the butter. Once melted, add the shallots and leek and cook until softened but not coloured. Add the rice to the pan and stir until the rice is translucent and coated in butter. Add the wine and cook until the liquid has reduced by half. Add the squid ink stock, a ladle at a time, stirring until each ladleful is absorbed. Keep adding until the rice is tender but with a slight bite (about 15 minutes). Add the rice to the pan and stir until the rice is translucent and coated in butter. Add the wine and cook until the liquid has reduced by half. Add the squid ink stock, a ladle at a time, stirring until each ladleful is absorbed. Keep adding until the rice is tender but with a slight bite (about 15 minutes). When the rice is just ready, add the Parmesan and season with salt and pepper. Keep the consistency porridge-like. When the rice is just ready, add the Parmesan and season with salt and pepper. Keep the consistency porridge-like. To cook the squid, heat a large frying pan over a high heat until hot. Add the olive oil and sear for 1–2 minutes, or until the squid starts curling into tubes. To cook the squid, heat a large frying pan over a high heat until hot. Add the olive oil and sear for 1–2 minutes, or until the squid starts curling into tubes. Remove from the heat and add the garlic, chilli, lemon juice, zest and chopped parsley. Season with salt and pepper. Remove from the heat and add the garlic, chilli, lemon juice, zest and chopped parsley. Season with salt and pepper. To serve, spoon the risotto into the centre of four serving plates. Top with a pile of saffron chilli squid and garnish with the green basil cress or coriander cress. To serve, spoon the risotto into the centre of four serving plates. Top with a pile of saffron chilli squid and garnish with the green basil cress or coriander cress.