Squid Ink Risotto

Ingredients

• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 shallot, finely chopped 1 shallot, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 300g Arborio rice 300g Arborio rice
• 120ml white wine 120ml white wine
• 1 liter fish or vegetable broth 1 liter fish or vegetable broth
• 2 sachets squid ink (10g each) 2 sachets squid ink (10g each)
• 50g grated Parmesan cheese 50g grated Parmesan cheese
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 62g, 1g
• Protein: 10g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the olive oil over medium heat. Add the shallot and garlic, and sauté until translucent.
2. 2.
   Add the Arborio rice to the pan and stir to coat the grains with the oil. Cook for 1-2 minutes until the rice becomes slightly translucent.
3. 3.
   Pour in the white wine and cook until it has evaporated, stirring constantly.
4. 4.
   Begin adding the fish or vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process for about 15-20 minutes or until the rice is cooked al dente.
5. 5.
   In a separate small bowl, dissolve the squid ink sachets in a small amount of warm water. Add the squid ink mixture to the risotto and stir until well combined.
6. 6.
   Stir in the grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
7. 7.
   Remove from heat and let the risotto rest for a few minutes. Serve hot, garnished with fresh parsley.

Treat your ingredients with care...

• Squid Ink — Be cautious while handling squid ink as it can stain surfaces and clothing easily. Use gloves and work on a protected surface. Dissolve the squid ink in warm water before adding it to the risotto for better incorporation.

Tips & Tricks

• To enhance the seafood flavor, you can add cooked squid or shrimp to the risotto.
• For a creamier texture, stir in a tablespoon of butter at the end.
• If you prefer a milder taste, start with one sachet of squid ink and adjust according to your preference.
• Use homemade fish or vegetable broth for the best flavor.
• Serve the risotto immediately after cooking to enjoy its creamy consistency.

Serving advice

Serve the Squid Ink Risotto as a main course, accompanied by a fresh green salad and crusty bread. It pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

Presentation advice

To make the dish visually appealing, garnish the risotto with a sprinkle of fresh parsley on top. Serve it in individual bowls or on a large platter, allowing the vibrant black color to stand out.