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A delicacy born in Venice, squid ink risotto is a dish that brings the drama. The glossy, black ink lends a briny, earthy flavour but above all gives the risotto a characteristic deep, dark colour. A two-part recipe, first the squid is braised in its own ink with wine, garlic, onions and tomatoes to create the delicious underlying body. The rice is then toasted and cooked with onions and fish stock halfway through at which point the braised squid mixture is added until everything magically comes together. At SILK Restaurant, this Mediterranean dish gets a Thai infusion with the addition of giant river prawns but the topping of creamy burrata maintains an Italian flair.

Wine companion: Let’s cross to the New World to find a full-bodied white. The Twomey Sauvignon Blanc 2014 from Napa Valley caught my eye. The acidity is dialed high, yet remains balanced by the density of fruit.


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