Ingredients
- 300g lard
- 450ml vegetable stock
- zest of one lemon
- 1 onion
- ½ red pepper
- ½ yellow pepper
- olive oil
- salt and pepper (to taste)
- 1 sachet of squid ink
- 1 stick of celery
- chopped parsley
- 30ml dry white wine
- 40g grated cheese
- 1 squid
- 200g Carnaroli rice
Method
Clean the squid and cut it into rectangular chunks (approx’ 3 x 7 cm.). Set aside. De-seed and dice the peppers and strip and dice the celery.
In a small pan, mix the squid ink in half a cup of stock over a gentle heat. Take a larger pan and add the rest of the stock. Once it’s boiling, add the ink.
Boil the squid in boiling water for five minutes then remove and place in a reverse bain-marie so it’s in a pan sitting on cold water or ice.
In a frying pan, heat two tablespoons of butter and a little oil, then sauté the onion with a little salt. Add the peppers and celery. Sauté for a few minutes and add the rice. Stir continuously with a wooden spoon. Add the white wine. Once the alcohol has evaporated, gradually add the squid ink stock. Continue to heat while stirring until the rice is creamy.
When cooked, add the (cold) lard and stir into the risotto. Sprinkle with grated cheese and lemon zest. Cover in waxed paper and leave to stand for ten minutes before serving.
