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Squid, Ham and Pea Risotto
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As the Portuguese well know, pork and shellfish go strangely well together – think cataplana, a stew of clams and pork belly. For this elegant risotto, use homemade fish stock if you have it, though stock made from vegetable bouillon powder is a decent substitute.
Serves: 6 as a starter
The mineral depths in this brilliant single-vineyard soave not only engage with this robustly flavoured risotto, but may well make you think about soave in a completely new way.
Typical values per serving:
This recipe was first published in February 2008.