For 4 people:
3 Tablesp. flat leaf parsley, roughly chopped
4 Spring onions, finely sliced
2 tablesp. basil and mint, roughly chopped
2 tabesp. capers, rinsed
4 tablesp. Olive oil
400g risotto rice
1 litre fish stock
1 onion, finely chopped
1/2 teasp. dried red chilli flakes
125 ml dry white wine
2 sachets squid ink
Langoustines or prawns, peeled (roughly 4 – 6 per person)
1. Place all the marinade ingredients into a blender and mix until well blended and finely chopped. Slowly add the olive oil until you have a thick sauce. Place the langoustines or prawns in a container or food bag and pour in the marinade. Mix well and leave in the fridge until needed.
2. Place the fish stock into a pan and bring to a gentle simmer.
3. Meanwhile, heat another pan until hot and add the butter. Once the butter has melted, add the onion, garlic and chilli flakes. Cook for a few minutes until softened, but not coloured.
4. Add the wine and cook until the liquid has reduced by half.
5. Add the squid ink and stir thoroughly with a wooden spoon to disperse the ink throughout the rice.
6. Pour in the hot stock, a ladle at a time, and keep stirring until each ladleful is absorbed. Keep adding the stock, stirring as often as possible until the rice is tender, but still with a slight resistance to the bite – this should take about 20-25 minutes.
7. About 5 minutes before the end of cooking time, heat about a tablesp. olive oil in a sauté pan and fry the marinated langoustines/prawns until they have turned pink and are cooked through (about 5 mins).
8. To serve, spoon the risotto into the centre of each of individual plate and top with a pile of langoustines/prawns.