Portly Cooks | Squid with Squid Ink Orzo Risotto

Squid with Squid Ink Risotto

I love risotto, especially one that’s easy to make and is super tasty too. This one is made with Orzo, a rice shaped pasta that takes a ton of time out of the cooking process.

  • 75g Orzo
  • 300ml Chicken Stock
  • 16ml Squid Ink
  • 1 Amande Clam (Optional)
  • 1 Small Squid (cut into rings)

The best place to start for this is the orzo. In a hot pan fry a little and then add about a third of the chicken stock and cook until it’s all been absorbed. Repeat this until the pasta is cooked (you might not need all of the stock).

While the pasta cooks (keep an eye on it) flour the squid and in a deep fryer(or small saucepan with a couple of centimetres of oil) fry until crispy. For the Clam with a little water cook in a covered pan until it has steamed open.

When the Orzo is nearly done, add the squid ink, season well and stir well. Finally plate up and top the risotto with the squid, flanked by the clam.


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