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Add a photoBlack squid risotto can be found in many restaurants in Italy but not often anywhere else in the world. I suppose it is because it isn’t easy to find sepia ink. It is a powerful dye made from the ink of the cuttlefish.
Ingredientes
- 1 cup Arborio rice
- 5 cups chicken broth or vegetable or fish stock broth
- 4 tablespoons butter
- 4 tablespoons extra virgin olive oil (light flavor)
- 1 small white onion, chopped
- 2 cloves garlic, chopped
- 1 cup good white wine
- 2 tablespoons sepia ink
- Ground pepper
- Salt as needed
Direcciones
- Put the stock and sepia ink in a pan and leave it low temperature to keep it warm.
- Sauté the onions and garlic in the olive oil in a sauce pan. When they are translucent, add the rice and allow the rice to become opaque in color stirring it for about 2-3 minutes on medium heat. Add the wine enough to cover the rice and stir. Cover the rice with broth until the rice has absorbed the liquid and then add more doing the same thing until the rice is al dente. The cooking should be about 20 minutes. Remove the risotto from the stove and stir in the butter until it has melted into the rice. This will create a nice creamy risotto. Add salt to taste.
- Note: If you wish you can add some squid rings or chopped the tentacles at the very end and cook only a few minutes.
- Grilled Squid
- PREPARATION
- Remove the tentacles, sac, beak, eyes and spine and wash any sand off the squid. Using a kitchen scissors cut the squid lengthwise. You can either cut it in quarters or in half lengthwise. Make small incisions in both directions with a very sharp knife on the inside flesh of the squid. This will help to keep the squid flat instead of curing up.
- Place them on long wet skewers. Place them on a very hot grill a few minutes on each side. You will see when they start to brown. Squid can become very rubbery so the timing is critical. Salt them immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 445g | |
| Recipe makes 4 servings | |
| Calories 468 | |
| Calories from Fat 226 | 48% |
| Total Fat 25.64g | 32% |
| Saturated Fat 9.34g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 555mg | 23% |
| Potassium 380mg | 11% |
| Total Carbs 41.68g | 11% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.21g | 1% |
| Protein 6.67g | 11% |
Evaluaciones
31 de Agosto de 2010
Love risotto nero! I actually found some squid ink in New York recently, ready to make some risotto soon... :)Yo he cocinado/probado esta receta
