Squid ink risotto
By using a shellfish stock and squid ink, you can easily make a risotto with a really powerful flavour!
In this recipe we use Caterink cuttlefish ink, an artisanally produced ink from the Mediterranean that is extracted on the day of the catch. A small amount gives the dish a deep black colour and a pronounced umami flavour of the sea.
Allergens and dietary requirements
- Cow's milk
- Sulphite
- Celery
- Crustaceans
- Lactose
- Pescetarian
Ingredients
Preparation method
Sweat the finely chopped shallot in a little olive oil.
Fry the rice with the shallot and olive oil for 2 to 3 minutes, until translucent.
Deglaze with the white wine.
Gradually add the shellfish stock, giving the rice time to absorb the liquid. Keep a little stock aside to dissolve the squid ink in.
Keep stirring so the starch is released from the grains and dissolves, making the risotto creamy.
Cook until the risotto is still loose and well emulsified.
Dissolve the squid ink in a little warm shellfish stock and stir it through the risotto just before seasoning with salt and pepper.
Serve immediately.
Serving suggestions
Delicious in a dish with cod, aubergine and caviar.
Pairs well with monkfish, charcoal and tomato.
Perfect with olive, squid and oyster.