Squid ink seafood risotto

<Ingredients>

300g Risotto rice

500ml stocks/ water

50g French butter

1 cup white wine

6 cloves minced garlic 

1 chopped onion

Clams, washed clean

Prawns, peel and clean

Squids, clean and cut into rings

1 pack of squid ink/ fresh squid ink sack

Salt, pepper, chillies flakes

<Method>

1) pour some olive oil in the pan, sauté the garlic until fragrant.

2) put in the clams and pour in the white wine to shimmer until the clams all open. Remove the clams and put aside, leave the sauce in the pan.

3) alternative sauté the prawns and squids until cooked, remove and put aside.

4) in another pan, sauté the onion and garlic until fragrant, pour in the rinsed risotto rice and the garlic white wine sauce, stir fry and keep add in the water or stock until the risotto absorb the liquid and cooked. Keep stirring to avoid burnt.

5) add in the squid ink, the butter and the chillies flakes, keep stirring.

6) season with salt and pepper, serve with the seafood.