Wednesday, March 23, 2011

Squid-Ink Risotto

If you've never had it, this is one of the foods of the gods.


2 cup vialone nano rice
3 shallots
4 cloves garlic
2 dried red chillies (crumbled fine)
2 squids (cleaned, cut into rounds)
2 tbsp squid ink

1 cup white wine
6 tomatoes (pulped with a food mill)
4 cups broth

3 tbsp thyme (substitute with rosemary)

olive oil
black pepper
sea salt

4 tbsp parsley (chopped, for garnish)


The recipe follows along the lines of a standard risotto with a few kinks.

Keep the broth on a simmer in a separate vessel.

Fry the shallots and the garlic in olive oil at a medium heat. Add the rice, and fry to make sure that each grain is coated in the olive oil. Add plenty of ground pepper, the red chillies and the salt. Add the white wine to deglaze, and stir. Add a ladle of hot broth along with the tomato puree. Bring to a boil stirring constantly. Add the squid ink.

The mixture will turn instantly from a pale red to a deep dark inky black. Keep adding ladlefuls of broth stirring constantly. Add the thyme/rosemary towards the end. Just before you are ready to serve, add the cleaned squid, and take the pot off the heat. (You don't want to overcook the squid.)

Serve immediately sprinkled with parsley preferably with a steely white wine.


Brendan said...

What whites would you consider steely? Something extra-dry?

ShockingSchadenfreude said...

Yes, essentially that.