Ooooh, I simply love a peppery, hot and slightly oily mouthful of squid – specifically the slightly crispy tentacles!
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This is a really easy recipe with few ingredients, which makes it absolutely essential to use the best quality risotto rice, butter and Parmigiano (Parmesan) cheese possible. That is, and always has been, the real secret to good food. Always use the best you can afford.
Cooking in Charroux, France, always opens the door to the most incredible produce. It is there that I use the sherry-like wine from the Jura, Chateau Chalon, to cook this delicious plate of food. You can, of course, use any dry sherry.