Ingredients

• 200 g base risotto Acquerello
• 2 Roma tomatoes,cubed
• 2 basil leaves; gently sliced
• 2 pouches of squid’s black ink
• 1 tsp chopped shallot
• 1 each kind chopped garlic
• 30 ml dry white wine
• 50 ml prawn jus
• 40 g extra virgin olive oil  DOP
• 2 tbsp unsalted butter
• 1/2 each kind chili chopped
• Salt and pepper to liking
• 8 small calamari julienne

Method

To make the ink sauce, dissolve the ink from the pouches in lukewarm water.

Sauté the shallot, garlic and chili, in olive oil, add the white wine, the prawn jus and reduce by half. Season it only if necessary. Place in the blender

with the butter and reserve the sauce in a warm spot. Finish the risotto as per usual (utilizing vegetable stock or lobster stock) 15-18 minutes al dente. Place the ink sauce at the centre of the plate. Scoop the risotto atop (making a little well in the centre). Quickly sauté the calamari with the tomatoes and the basil in the remaining olive oil, lightly season them with salt and pepper, then place them in the centre of the well.

To make the risotto base: sweat 1/2 chopped white onion in olive oil, toast the acquerello rice and then add a splash of dry white wine, let evaporate and then add vegetable broth, one ladle at the time only adding the ladle when the previous one is totally absorbed by the rice (total liquid about 600 ml). Finish the risotto with a little butter, white pepper and Parmigiano-Reggiano DOP.