Peel the mushrooms, remove the stems and finely slice.
Finely dice the shallot and gently saute with 1 tablespoon of olive oil.
Add the risotto rice to the shallot. Stir the rice, add the white wine and allow to reduce.
Add sliced mushrooms and squid ink to the pan and stir to combine.
Add the 900ml water and cook on a medium heat for 20 minutes or until the water is absorbed. Remember to keep stirring the rice as it cooks.
Finally add the tarragon leaves and the freshly grated Parmesan. Season the risotto and set to one side.
For the squid: pre-heat the oven to 200c/400f/Gas6
Prepare the squid by removing the quill and tentacles. Remove the skin, rinse under cold water and pat dry.
Stuff the squid tubes with the black risotto and transfer to the pre-heated oven for 6 minutes.
To serve: remove the squid from the oven and transfer to dinner plates. Garnish with a few sprigs of flat leaf parsley and a quenelle of black risotto.
«Save time by asking your fishmonger to clean the squid.»