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Squid Ink Risotto With Squid

Nutrition per serving    (USDA % daily values)
CAL
414
FAT
57%
CHOL
93%
SOD
17%

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Ingredients for 10 servings

1 small onion, diced finely

300 g arborio or carnaroli rice

1.25 litres chicken stock (preferably home-made), heated

1 batch of the squid cooked in squid ink

45 g unsalted butter

20 ml vermouth or dry white wine

110 g grated Parmesan

salt and pepper

675 g cleaned squid

100 ml olive oil

1 large celery rib, finely chopped

1 medium onion, finely chopped

1 garlic clove, chopped

4 plum tomatoes, peeled, seeded and diced

400 ml dry white wine

125 g finely chopped fresh herbs (basil, parsely, oregano and thyme)

3 sachets of squid ink (approximately 12g worth of ink)

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