1 cup of Thai basil leaves
2 medium shallots, chopped
1/4 cup of cilantro leaves
2 tbsp fresh mint leaves
1 tbsp Thai green Chilli paste
1 tbsp grated fresh ginger
2 cloves garlic.

For pasta:
1/2 cup (100ml) olive oil
50g (2oz) shallots, chopped
200g (7oz) risotto rice (unwashed)
½ cup (100ml) white wine
1 tbsp olive oil
200g (7oz) calamari (squid)
Salt and pepper to taste

Basil curry paste:
Blend all ingredients in a food processor until smooth.

For pasta:
Heat the olive oil in a pan and sweat the chopped shallots for 1 minute over low heat.
Add the rice and cook for 3 minutes, stirring. Add white wine and simmer for 1 minute. Add the blended Thai basil curry paste, basil and one ladle of stock; cook, stirring.
When the sauce is absorbed, add the remaining Thai Basil Curry sauce and another ladle of stock; cook, stirring. When the sauce is absorbed, add another ladle of hot stock and repeat until the rice is cooked (around 20 minutes) but not soft.
In another pan, heat the olive oil and saute the calamari for about 1 minute, or until just cooked. Season to taste with salt and pepper.
To serve, portion out the rice in deep dishes and top with the calamari.