View Full Version : Black risotto

01-12-2014, 04:49 AM
Black risotto with Seafood

165g arborio rice
a little butter
1 liter chicken bouillon
8g Cuttlefish ink

For the Seafood (note : this can be done without the seafood and it is still good!)
50g mussels
50g baby squid heads & tentacles
50g shelled shrimp tails
a small amount of caraway seed (if desired)
glass of white wine
salt and pepper

For the seafood
Mix half of the mussels, half of the baby squid and half of the shrimp in a blender with the wine and caraway.
Cut the remaining mussels in half.
Cut the shrimp tails in three.
In a pan, fry the onion, the mussel pieces, shrimp pieces and baby squid pieces with a little butter until the onion becomes transparent.
When the onion has become transparent, add the paste from the blender and cook for 10 more minutes. If it becomes too dry, add some water.

For the black risotto
Heat the onion and rice in a pan with a little butter until they become transparent.
Add the ink to the bouillon. Add enough hot bouillon to cover the rice. From time to time, move the rice around.
When the rice has absorbed the bouillon, add more bouillon.
Repeat until the rice is cooked.

When the rice almost cooked, stir in the seafood paste and continue cooking and stiring for a couple of minutes.

Photos :
Mussels, shrimp tails and baby squid parts :
http://i1135.photobucket.com/albums/m634/kingkoch42/Rice/Black%20risotto/2014-01-11/100_2674_zps4e1f1da5.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Rice/Black%20risotto/2014-01-11/100_2674_zps4e1f1da5.jpg.html)

A couple of photos of the cuttlefish ink :
http://i1135.photobucket.com/albums/m634/kingkoch42/Rice/Black%20risotto/2014-01-11/100_2675_zps7a56ce58.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Rice/Black%20risotto/2014-01-11/100_2675_zps7a56ce58.jpg.html)

http://i1135.photobucket.com/albums/m634/kingkoch42/Rice/Black%20risotto/2014-01-11/100_2676_zps39d7b8f2.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Rice/Black%20risotto/2014-01-11/100_2676_zps39d7b8f2.jpg.html)

The finished side served with stuffed squid :
http://i1135.photobucket.com/albums/m634/kingkoch42/Squid/Stuffed/2014-01-11/100_2683_zpsec39ee0b.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Squid/Stuffed/2014-01-11/100_2683_zpsec39ee0b.jpg.html)

01-12-2014, 02:52 PM
Looks really good, but again with the squid in there I'd have to give it a fair shot to see what it does for me. Sounds very tastey though. Thanks for sharing Cal! :thumbs up: :thumbs up:

01-12-2014, 10:28 PM
yummmm!!!! squid (cuttlefish) ink is definitely an ingredient many would be afraid, but the taste is unmistakable.... if you like seafood you'll like it....... :thumbs up: