Serves 4

Needs 50 minutes

Ingredients
3 tsp chopped onion
1 Tbsp butter + 3 tsp butter
320 g carnaroli rice
200 ml sparkling wine
600 ml fish stock
Salt and pepper to taste
3 tsp extra virgin olive oil
12 pcs baby squid, cut to bite-size
1 tsp parsley, finely chopped
1 tsp chives, finely chopped
1 tsp oregano, finely chopped
1 tsp garlic
1 tsp red chilli pepper flakes
3 tsp squid ink
Chervil and thyme, for garnishing

Steps:
1) In a medium saucepan, sauté the onion with 1 Tbsp butter.
2) Add rice and stir well, then add 100ml sparkling wine and all fish stock.
3) Continue to stir through and cook for 12 minutes. Add salt and pepper to taste. Remove from heat, set aside and keep warm.
4) In a bowl, add olive oil, baby squid, herbs, garlic and chilli flakes. Add salt and pepper to taste, mix well and set aside.
5) Grill squid in the oven for 11/2 minutes or until cooked. Remove from oven, set aside and keep warm.
6) To prepare the 'white' risotto, portion half of the cooked risotto into a medium saucepan and set the other half aside.
7) Add the rest of the sparkling wine and 3 tsp butter into the risotto and mix well. Season with salt and pepper, and set aside.
8) To prepare the 'black' risotto, place the remaining half of the risotto in another medium saucepan and add the squid ink. Mix well.
9) To serve, place the white risotto on one half of the serving plate and the black risotto on the other half. Top with baby squid and garnishing. Serve immediately.

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