TRADITIONAL ITALIAN RECIPE: Squid-ink risotto, or risotto al nero di seppia as it is called in Italy, is probably the most elegant risotto dish.
Italians also use squid ink in pasta, and in Spain they make a version of their famous rice dish, paella, with it.
For this dish you should use short or medium Rice, which is also a general unwritten italian rule when it comes to rice. In italy most of the rice is simply called RISO, or Riso Arborio or Carnaroli. These are the most common ones.
In the case of squid-ink risotto, what turns the rice a beguiling ebony colour is, of course, squid ink, which is intensely dark. Be careful, it stains. Squid ink has a salty, briny flavour and logically pairs well with seafood.
Risotto is a bit like having a pet. You have to feed it, nurture it, and help it to keep growing. Unlike a pet ( unless you are from one of those countries where they eat cats and dogs ), the end result of a risotto is delicious. It’s a little bit of work, but I think it’s worth it in the end.
To obtain squid ink, you could buy whole squid and squeeze out the ink from its ink sack. If you don't know how to do it... youtube is plenty with tutorials.
An easier alternative would be to buy a small jar or packet of ready-to-use squid ink at a specialty food store. It’s what I used in my recipe, and I shook the jar to ensure it was well blended before opening.
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Make a Vegetable Broth
02 - Finely chop the Shallots.
03 - Clean the Shrimp, removing the shell and the intestine. Gently remove the sack containing the Black Ink without breaking it. Set aside.
04 - Cut the Cuttlefish into thin strips. Keep the tentacles intact. Their curled shape will automatically decorate the Risotto. Set aside.
05 - Chop the Parsley, very finely.
06 - Using half of the Oil ( just half, not all of it ) sauté the Shallots for about 5 minutes or until it has browned.
07 - Add Cuttlefish and Shrimp to the pan containing the sauteed Shallot, and cook for about 2 minutes over low heat. Stir constantly.
08 - Add the Rice roasting it for 3 minutes. Stir constantly.
09 - Now you can pour the Wine in and cook it until it has all evaporated. After that, add the Vegetable Stock, ladle after ladle letting each scoop evaporate and be absorbed. Once your have only half the Stock left, add the Black Ink and keep adding the Stock. Stir constantly.
10 - As you have only 1 ladle of Stock left, add Salt and Black Pepper and cook for 5 minutes.
11 - Turn off the heat once you have reached the right consistency and have the right amount of sauce in the pan. Remember, it must not be dry.
12 - Pour in the remaining Oil, Grated Cheese and mix well to combine.
13 - Sprinkle with Parsley and Stir one last time. Serve.
Notes:
- Leftover Risotto must be stored in an airtight container in the refrigerator for no more than 24 hours. Do not freeze.
- Twist the recipe with half quantity of White Wine and half of Brandy.
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