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Thread: Black risotto

  1. #1
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default Black risotto

    Black risotto with Seafood

    INGREDIENTS (for 4)
    165g arborio rice
    a little butter
    1 liter chicken bouillon
    onion
    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
    onion
    a small amount of caraway seed (if desired)
    glass of white wine
    salt and pepper
    butter

    PREPARATION
    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 :


    A couple of photos of the cuttlefish ink :





    The finished side served with stuffed squid :
    Last edited by kingkoch42; 01-13-2014 at 03:03 AM. Reason: Spelling correction
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    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!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Jul 2013
    Location
    Green Bay, WI
    Posts
    405

    Default

    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.......
    22' reconstructed Weber
    Iron man- old red ecb w/ super mods
    AquaLung - UDS

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