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Recipe for :

Risotto with Calamari Ink

This recipe was provided by Tallyrand in response to an email enquiry.

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"What a delight this recipe is, the squid ink not only adds a seafood flavour to the dish but will of course give it quite an unusual colour: a purple/black hue. Not to everyone's taste but a true delight for the aficionado.

To this basic recipe may be added any shellfish and they are best added, during the final infusion stage so they do not overcook

The squid ink is normally sold in small packets that hold approx. 2 tsp. It is an acquired taste so follow this recipe for a mild flavour and add more next time, if preferred. Great care must be taken when handling the ink as it will permanently stain clothes, chopping boards, etc".

Ingredients

50 ml extra virgin olive oil
100 gm butter
1 pc garlic clove
1 pc small onion (finely chopped)
100 ml dry white wine
200 gm Italian rice (Arborio)
500 ml light chicken stock
1/2 tsp squid ink

Method

  • In a large heavy based saucepan place the oil and the butter and melt together over a low heat
  • Over a low to medium heat sweat the onion and crushed garlic
  • Pour in wine and drastically reduce until it has almost disappeared
  • Tip in unwashed rice and cook for two minutes
  • Add the stock 100ml at a time and cook until stock has all but been absorbed - stirring continuously
  • Keep adding the stock until rice is cooked (use more or less of the stated 500ml as required)
  • Stir in the squid ink to taste
  • Remove from heat, add remainder of the butter, season and stir well (freshly grated parmesan may also be added, but should be done before adding any seasoning)
  • Cover with a lid and allow to sit for 2 - 3 minutes to infuse
  • Serve as required

Chef's Note:

Sweating:
cooking without colour over a low heat to release the flavours and aromas.

Reducing:
this evaporates the water content and concentrates the flavours. When reducing wines this will also caramelise the natural sugars and removes the tartiness from them, leaving a mellow wine flavour.

The rice will absorb different amount of liquid each time the recipe is made, so will require different amounts of stock each time.

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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