Black Risotto with Squid Ink

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 tablespoon squid ink 1 tablespoon squid ink
• 1 pound (450g) squid or shrimp, cleaned and sliced 1 pound (450g) squid or shrimp, cleaned and sliced
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 75g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the Arborio rice to the saucepan and stir well to coat the grains with the oil. Cook for a couple of minutes until the rice becomes slightly translucent.
3. 3.
   Pour in the white wine and cook until it evaporates, stirring constantly.
4. 4.
   Gradually add the fish or vegetable broth, one ladle at a time, stirring continuously. Allow the liquid to be absorbed before adding the next ladle. Repeat this process until the rice is cooked al dente, which should take about 20 minutes.
5. 5.
   Stir in the squid ink and season with salt and pepper to taste. Cook for an additional 2 minutes.
6. 6.
   In a separate pan, heat a drizzle of olive oil over medium-high heat. Add the sliced squid or shrimp and cook until they are opaque and cooked through, about 2-3 minutes.
7. 7.
   Gently fold the cooked squid or shrimp into the risotto.
8. 8.
   Remove the risotto from heat and let it rest for a few minutes. This will allow the flavors to meld together.
9. 9.
   Serve the Black Risotto hot, garnished with freshly chopped parsley.

Treat your ingredients with care...

• Squid — Ensure that the squid is cleaned thoroughly, removing the innards and the transparent cartilage. Cut the squid into rings or slices before cooking.
• Squid ink — Use caution when handling squid ink, as it can stain surfaces and clothing. It is recommended to wear gloves and protect your work area. Squid ink can be purchased from seafood markets or specialty stores.

Tips & Tricks

• To enhance the seafood flavor, you can add a splash of fish sauce or a small amount of dried shrimp powder to the risotto.
• For a creamier texture, stir in a tablespoon of butter at the end of cooking.
• If squid ink is not available, you can substitute it with activated charcoal powder for a similar visual effect.

Serving advice

Serve the Black Risotto as a main course, accompanied by a fresh green salad and crusty bread. It pairs well with a glass of dry white wine.

Presentation advice

To make the dish visually appealing, garnish the Black Risotto with a sprinkle of freshly chopped parsley. Serve it in individual bowls or on a large platter, allowing the striking black color to stand out.