Fresh squid ink sacks are always best, and easy to remove from fresh squid, but if you can't find, or don't won't to clean squid, you should be able to purchase sachets of squid ink from good speciality food stores.
The secret to making risotto is to continually stir the mixture as you add the chicken stock. This helps to release the starch from the rice, giving the risotto a nice creamy texture
what you need
1 1/2 litres chicken stock
100g golden shallots, finely chopped
2 cups risotto rice
¼ cup white wine
4 squid or cuttlefish ink sacks
1/2 lemon, juiced
1/2 bunch chives
¼cup Italian parsley leaves, chopped
100g unsalted butter or cream
3 tbsp extra virgin olive oil
Maldon sea salt, pepper, chilli, as hot as you like
1 tbsp cream or butter to finish
16 fresh scallops
what to do
Bring stock to boil and keep hot.In a large saucepan, heat the olive oil and butter over medium heat. Add the shallots and cook until translucent. Do not allow the shallots to brown.
Add the rice and stir for a couple of minutes, coating the grains with the butter, but not allowing to brown. Add the wine and enough chicken stock to just cover the rice. Stir continuously until the rice absorbs the liquid. Repeat, adding a ladle of stock at a time, allowing it to be absorbed, until all stock is used. Cooking time will be about 18-20 minutes.
Once the risotto is cooked add the squid ink, lemon juice, chives, parsley and butter or cream to finish. Season with salt and pepper. Place into four plates.
Lightly coat the base of a non-stick pan with a little olive oil and bring to high heat. Sear the scallops on both sides, then garnish the risotto with them.