Using squid ink in this risotto results in a beautiful deep black colour and the flesh from the cobia collars is soft & full of flavour. The fish stock & lime give a light fresh finish.
For the cobia collars:
1 tsp olive oil
1 tbsp soy sauce
½ tsp sesame oil
Juice of 1 lime
For the risotto:
1 tbsp olive oil
1 onion, finely diced
1 garlic clove, finely chopped
140g risotto rice
700ml fish stock
2 sachets squid ink
1/2 red chilli, finely chopped
Zest & juice of 1 lime
Preheat the oven to 200ºC. Place the cobia collars on a baking tray drizzled with oil, mix together the soy sauce, sesame oil & lime juice and pour over the cobia collars. Bake for 20 minutes.
Meanwhile make the risotto. Heat the olive oil in a pan and fry the onion on a medium heat until soft.
Heat the fish stock and keep on a low heat.
Add the garlic, chilli and rice to the onions and fry for another minute, then stir in the squid ink.
Add the hot fish stock to the rice a ladle at a time, allowing to simmer until each ladle is absorbed and stirring constantly. Continue until all the stock is used up, this should take around 20 minutes and the rice should have a slight bite to it.
Remove from the heat, stir in the lime juice and top with sliced chilli and lime zest.
Flake the meat of the cobia collars on top of the risotto & enjoy!