Venetian Risotto With Squid Ink & Pan-Fried Cod

Boil a kettle

Peel and dice the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat

Once hot, add the diced onion with a pinch of salt and cook for 4-5 min or until softened

Meanwhile, peel and finely slice (don't chop!) the garlic

Dissolve the Knorr vegetable stock cube[s] in 700ml [1.3L] boiled water

Once the onion has softened, add the sliced garlic and arborio rice and cook for 1-2 min or until coated in the oil and lightly toasted (this is known in Italian as tostatura!)

Once the rice has toasted, add the vegetable stock, a ladle at a time, then add the squid ink stirring continuously for 20-25 min or until all the stock has been absorbed and the rice is cooked with a slight bite (this is known as al denté!)

Tip: Add a splash more water and keep cooking if the rice needs more time!

While the rice is cooking, cut the lemon[s] in half

Once the rice has been cooking for 15-20 mins, heat a separate, large, wide-based pan (preferably non-stick) with a knob of butter and a drizzle of vegetable oil over a medium-high heat

Once hot, add the cod fillets to the pan and cook for 4 min, carefully flipping once halfway through, then season with a pinch of salt

Tip: Your fish is cooked once it flakes easily!

Once the rice is cooked, stir through a generous knob of butter and the juice of 1/2 [1] lemon – this is your risotto with squid ink

Wash and drain the wild rocket