Black risotto with squid | Creamy Italian classic with sautéed squid and artichokes
(0)
40 min
Mezősi Roxána (@anya_sut_foz)
Látványos és ínycsiklandó velencei ihletésű fekete rizottó selymes tintahal tintával, omlósra pirított tintahallal, sült articsókával és aromás kapribogyóval Mezősi Roxána konyhájából.
Ingredients
Preparation method
Cut the cleaned squid into rings, leave the tentacles whole, and pat them dry thoroughly with paper towels. Finely chop the shallots and 3 cloves of garlic, and finely chop the fresh parsley. Bring the stock to a boil in a small saucepan and keep it gently simmering.
In a heavy-bottomed pan or pot, heat 30 g of butter and 1 tablespoon of Casa Rinaldi seasoned oil. Add the finely chopped shallots and garlic, then sauté over low heat until translucent. Add the Casa Rinaldi Arborio risotto rice and toast for 1-2 minutes until the edges of the grains become translucent.
Pour in the dry white wine and stir until the wine has almost completely evaporated. Then stir in the Casa Rinaldi squid ink, which instantly gives the rice a stunning deep black colour and an umami seafood aroma.
Chef's tip
The secret to squid is flash cooking: just 2-3 minutes in a hot pan is plenty. If overcooked, it becomes rubbery, but a quick sear keeps it amazingly soft and tender.
The essential step for creamy risotto is mantecatura: always remove the pan from the heat before adding the cold diced butter and Parmesan to create a beautiful, glossy, silky emulsion.
Under an hour
75 min
