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Squid ink risotto with mastiha liqueur

Squid ink risotto with mastiha liqueur

Ingredients for 4 servings

  • ⅔ cup Mastic liqueur
  • ⅓ cup dry white wine
  • 4-5 cups vegetable stock
  • 6-8 tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 small fennel root, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tbsp squid ink, drained (sold in packets online and at some delis)
  • 1 cup Arborio or Carnaroli rice
  • 2 medium fresh squid or cuttlefish, cleaned and cut into thin strips or small pieces
  • salt and freshly ground black pepper

Cooking instructions

  1. Heat the stock in a pot and let it simmer on the stove.
  2. In a large, deep pan, heat half of the oil and sauté the onion and fennel root until they soften. Add the garlic and then the rice. Stir for 1-2 minutes. Add the squid ink and stir.
  3. Lower the heat and add half of the Mastic liqueur, stirring constantly with a spoon. Once absorbed, add the wine. Once the wine is absorbed, pour in ½ cup of hot stock. Continue stirring until the liquid is absorbed. Repeat this process until the rice is tender but still al dente.
  4. While the risotto cooks, heat 1 tbsp of olive oil in another non-stick pan and sauté the squid over high heat for 2 minutes. Remove from the heat and deglaze with the remaining Mastic liqueur, being very careful as it may catch fire. Once the alcohol evaporates, pour the squid into the risotto and stir.
  5. Remove from the heat, season with salt and pepper to taste, and add the remaining olive oil. If desired, sprinkle with some chopped fennel. Stir well and serve.

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