Melt 2 spoons butter in a sauté pan and cook the onion and garlic. Add the chopped squid, tomato paste and chili flakes together with the rice, cook for 2 minutes. Pour in the prosecco and allow evaporation. Start pouring the liquids gradually until the risotto is cooked, at this stage the rice should be cooked and sticky; add enough liquid again only if rice is a little hard. Correct seasoning and finish with the cheese.  Allow to cool completely. Roll into arancini to your desired size. Pass through flour, dip in egg and roll in breadcrumbs. Deep fry before serving. To make the tuna dip,  put the tuna in a mixing bowl and crush with a whisk. Whisk in the lemon zest, juice and parsley, whisk in the mayonnaise and continue whipping.

Serves 2

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