To make the risotto heat a large pan pour in the oil then fry the garlic with onions for a minute then and oregano add the rice coat all over with the oil mix then pour in the stock bring to the boil and finish with the squid ink cook for 10 minutes. To finish add the squid cook for a further 4 minutes then stir through the parmesan cool.
To make the butter balls cut the top 1/5 off the garlic pop into a tinfoil parcel drizzle in olive oil seal up then roast for 30 minutes until golden and soft, cool. Squeeze out the garlic and mix with the butter and roll into 6 even sized balls freeze.
To make the sauce heat the oil in a pan add the bread garlic and cook for a minute then pop in the tomato bring to the boil and reduce by half, add the peppers and reduce by half again finish with the almonds salt and sherry vinegar.Blitz.
Heat a pan of vegetable oil to 170c.
Roll 1/6th of the risotto around a butter ball in a round shape coat in flour egg and breadcrumbs reshape into a ball and repeat 5 more times. Cook in batches for 5 to 6 minutes drain on kitchen paper.
To serve spoon the sauce onto plates top with a squid ball and a dollop of crème fraiche.
To make the risotto heat a large pan pour in the oil then fry the garlic with onions for a minute then and oregano add the rice coat all over with the oil mix then pour in the stock bring to the boil and finish with the squid ink cook for 10 minutes. To finish add the squid cook for a further 4 minutes then stir through the parmesan cool.
To make the butter balls cut the top 1/5 off the garlic pop into a tinfoil parcel drizzle in olive oil seal up then roast for 30 minutes until golden and soft, cool. Squeeze out the garlic and mix with the butter and roll into 6 even sized balls freeze.
To make the sauce heat the oil in a pan add the bread garlic and cook for a minute then pop in the tomato bring to the boil and reduce by half, add the peppers and reduce by half again finish with the almonds salt and sherry vinegar.Blitz.
Heat a pan of vegetable oil to 170c.
Roll 1/6th of the risotto around a butter ball in a round shape coat in flour egg and breadcrumbs reshape into a ball and repeat 5 more times. Cook in batches for 5 to 6 minutes drain on kitchen paper.
To serve spoon the sauce onto plates top with a squid ball and a dollop of crème fraiche.
