Cuttlefish risotto, grilled squid with fennel and spinach cream


By Gikas Xenakis

    Gikas Xenakis belongs to the new generation of top Greek chefs. He cooks for Aleria Restaurant in Athens (


    400 gr arborio rice
    fish stock
    2 tbsp cuttlefish ink
    50 gr butter
    100 g white wine
    1 onion, finely chopped
    30 ml olive oil
    lime zest
    250 gr squid

    Ingredients for the fennel-spinach cream:

    60 gr olive oil
    100 gr spinach
    1/2 tsp crushed fennel seeds


    In a wide pot, saute the onion and add the rice and stir for 1 minute. Add the wine and when it has evaporated add slowly the fish stock, stirring constantly. When rice is cooked and few liquid in left in the pot, add the butter, olive oil and cuttlefish ink and stir well to chelate the risotto. For the cream, whisk all the ingredients in a blender until a homogeneous cream. Serve the the risotto, put on top the grilled squid and last pour the spinach cream.

    Wine Suggestion:

    Enjoying a risotto has to do with its rich creamy texture. The cuttlefish ink gives flavor depth and richness to the dish while grilled squid a slight smoky sensation. Enjoy alongside a rich, creamy Chardonnay or an oaked Vilana or Vidiano. Avoid very aromatic wines and look for intensity, acidity and richness in your wine!