Artichoke and squid risotto

Ingredients

For 1 serving

• Carnaroli rice65 g
• Squid180 g
• Artichokes1
• Garlic1 clove
• Fish stock400 ml
• Extra virgin olive oil10 g
• Parsley5 g
• Lemon zest1 g
• White wine40 ml
• Saltto taste
• Chili pepperto taste

Contains: shellfish, fish, celery, sulphites,

In season: November – April

Method

1. Heat the fish stock in a small pan and keep it hot over the lowest heat. Clean the artichoke: remove the tough outer leaves, cut off the tip, peel the stalk, remove any choke and slice it thinly; if you are not cooking it straight away, keep it in cold water. Clean the squid and cut it into rings; peel and crush the garlic; chop the parsley.
2. Heat the olive oil in a saucepan over medium heat with the garlic and a pinch of chilli for a minute, until the garlic is just golden; add the artichoke with a pinch of salt and cook for 5 minutes, until tender. Discard the garlic.
3. Add the rice and toast it for 2 minutes, until the grains are glossy; deglaze with the white wine and let it evaporate.
4. Cook for 12 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often.
5. Add the squid and continue for 5 minutes, until white and tender and the rice is al dente and creamy; taste and adjust the salt.
6. Off the heat, finish with the parsley and grated lemon zest.