Black risotto biscuits

Recipe makes 1000 grams.

Black risotto biscuits

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




olive oil



Arborio rice



fish fond



squid ink

Preparation method

  • Heat the olive oil in a pan, and briefly fry the Arborio rice.
  • Add the fish fond a little bit at a time.
  • Boil the risotto until it is cooked thoroughly and is no longer moist.
  • Add the squid ink.
  • Leave the risotto to cool down to room temperature.
  • Place two sheets of plastic film on top of one another on a chopping board. Place the required amount of rice in a strip on the film. Roll up the risotto firmly in the film.
  • Place the rolls in the refrigerator to firm up.
  • Cut the cold rolls into thin slices approx. 1cm wide.
  • Fry the slices on both sides until crispy (you could also deep-fry them).

Serving suggestions

  • As a component in a starter or main dish, e.g. with mackerel, fennel, tomato, or aubergine components.
  • As a basic ingredient in an amuse-bouche, e.g. with olive, sweet pepper, or tuna.
  • Use in aan composition with components of cod, aubergine, and caviar.

Previous page