Monday August 3, 2026
2 minutes to read
John Jugum
Chef
Ingredients
- 400 g fresh squid or cuttlefish, cleaned and cut (reserve ink sacs)
- 2 tsp squid or cuttlefish ink
- 300 g Carnaroli rice
- 2 large onion, finely chopped
- 2 cloves garlic, diced
- 2 bay leaves
- 100 ml olive oil
- 100 ml dry white wine
- 1.2 L fish stock (kept warm)
- 2 Tbsp chopped parsley
- Salt and black pepper
- 150 g butter for finishing
- Prawns or shrimps for garnish
- Lemon wedges for serving
Method
- Clean the squid or cuttlefish and cut into small strips, saving the ink sac for risotto.
- Sauté onion in olive oil in a wide pan over medium heat for about 3-4 minutes until translucent.
- Then stir in garlic and cook for a minute, then stir in tomato paste and allow another minute.
- Add the squid pieces and cook 2–3 minutes until they release juices.
- Stir in the rice and toast for 1–2 minutes, coating it with oil and squid juices.
- Deglaze with wine and cook until alcohol mostly evaporates.
- Add bay leaves and one-third of the fish stock, which should be warmed or hot.
- Stir in the squid ink and mix well, adding warm fish stock as you go, about one or two ladles at a time, stirring frequently to prevent burning.
- Keep adding more stock once it is absorbed.
- Continue cooking for about 15 – 20 minutes, until the rice is al dente.
- Add chopped parsley and seasoning, then stir in butter and serve.
- Garnish with some cooked prawns, shrimps, caviar or a simple lemon wedge or parsley.
- Enjoy this beautiful dish with a glass of Sauvignon Blanc.
Born in the bustling city of Auckland, New Zealand, John was raised amidst the vibrant flavours and aromas of Croatian cuisine. His father, a master of the kitchen, delighted in cooking for his family of six…
If you would like to learn more about John, see Expert: John Jugum.
