Ingredients

• 50g/2oz butter
• 1 onion
• peeled
• finely chopped
• 1 garlic clove
• peeled
• finely chopped
• 250g/9oz Arborio or other Italian risotto rice
• 150ml/5fl oz dry white wine
• 1 litre/1 pint 15fl oz chicken stock
• 175g/6oz fresh peas
• out of their pods
• 2 tbsp finely chopped fresh marjoram leaves
• 2 tbsp mascarpone
• 25g/1oz parmesan cheese
• grated
• salt and freshly ground black pepper
• 400g/14oz baby squid
• cleaned
• 2 tbsp olive oil
• ½ lemon
• juice only
• 2 tbsp chopped fresh flatleaf parsley

Directions

• Melt the butter in a large pan until foaming
• then fry the onion and garlic for 2-3 minutes
• or until softened. Add the risotto rice and stir well to coat in the butter. Cook for 1-2 minutes
• or until the rice grains start to turn translucent.
• Add the wine and cook for 3-4 minutes
• or until nearly all of the liquid has evaporated. Add a ladleful of the chicken stock to the pan and stir well. Cook for 1-2 minutes
• or until nearly all of the stock has been absorbed
• then add another ladleful of the stock. Repeat the process until the rice is cooked but still al dente.
• Add the peas during the last 2-3 minutes of cooking
• then stir in the chopped marjoram
• the marscarpone and parmesan. Season
• to taste
• with salt and freshly ground black pepper. Keep warm.
• Season the squid with salt and freshly ground black pepper
• then toss in a bowl with the olive oil to coat. Heat a griddle pan until smoking
• then cook the squid for 1-2 minutes on both sides
• or until golden-brown and just cooked.
• Remove the squid from the pan and place into a bowl with the lemon juice and parsley. Mix well.
• To serve
• spoon the risotto into the centre of four serving plates and top each serving with some of the baby squid.