Finally made it yesterday and must say it was delicious.
For 3portions:
Cup of arborio rice
800ml of stock
2 sachets of squid ink
one small red onion
2 gloves of garlic
Pinch of chilli flakes
150g of squid cut into rings
150g of salmon cut into chunks
20g of butter
Salt and pepper to taste
2tbs of corn flour
Pinch of Szechuan pepper
Heat the stock with the squid ink and leave it on a side.
Heat the butter and fry onion and garlic till translucent and soft,add salmon and fry another 3minutes. Next add the rice and fry 2 minutes,mix well until the rice will be cover with butter and start to be translucent .
And this is the moment where the fun begins.Add stock to the rice and salmon in little dozes around 100ml at once,add next one when the rice absorb all the liquid.Keep doing this till the rice is tender but not mushy.When the rice is almost ready mix the corn flour,salt,Szechuan pepper,chilli flakes and add squid.Fry it on a bit of sunflower oil.
I served risotto on a bed of spinach leafs and squid on a top of it.