Gastronomixs

Black risotto biscuits

Recipe makes 1000 grams.

Black risotto biscuits

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Ingredients

20

ml

olive oil

300

g

Arborio rice

1

l

fish fond

5

g

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.

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