Risotto nero with sautéed squid and tomatoes

To start the risotto, heat the fish stock in a saucepan. In another saucepan, melt the butter and gently fry the chopped shallot and garlic without colouring. Add the risotto rice and continue to cook toasting the grains lightly

Add the white wine and when reduced start adding the hot fish stock ladle by ladle. Add the cuttlefish ink and continue cooking until the rice is al dente, remove from the heat and season well

Slice the tomatoes into small pieces whilst still retaining as much of the shape as possible. Add the tomatoes to a cold pan together with a little olive oil, sliced shallot and lemon juice. Bring to a simmer to soften the tomatoes for about 4-5 minutes, then finish the dressing with chopped herbs, salt and pepper

Sauté the prepared squid in a little olive oil until nicely golden, finish with a squeeze of lemon and seasoning

When ready to serve, reheat the rice, adding a little more stock to loosen if necessary. Place a large spoon of risotto onto 4 warmed plates, top with the tomatoes, squid and garnish with your reserved herbs