Black risotto or risotto al nero di seppia made using cuttlefish or squid ink is a dramatic looking dish originating from Venice.
In my recipe I use homemade fish stock, it is worth the time to make your own stock as It gives a fresher more intense flavour, but stock cubes can be used.
Fish Stock
Ingredients
1kg fish bones and skin, preferably bones from white fish , try to avoid oily fish such as salmon or mackerel as it can become bitter.
1 carrot, peeled and roughly chopped
1 onion, peeled and quartered
1 leek, roughly chopped
1 stalk celery, roughly chopped
½ bulb fennel, roughly chopped
6 black peppercorns
2 bay leaves
3 fresh parsley stalks
I glass of white wine
Splash of olive oil
Preparation method
1. Put all the vegetables into a large pan add the oil, peppercorns, bay leaves and parsley, gently heat to soften but not colour.
2. Remove Gil’s from the fish heads and rinse under cold water to remove any blood stains.
3. Once vegetables have softened pour in the wine and turn the heat up to cook off the alcohol.
4. Add fish bones and 2 litres of water bring to the boil and skim off any scum that has formed.
5. Reduce the heat cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool or use directly in your risotto
Any leftover stock can be frozen and kept for 3 months.
Squid Ink Risotto / Risotto al Nero di Seppia
Ingredients
1.5 litre fish stock
50g/2oz butter
1 onion or banana shallots finely chopped
½ tsp dried red chilli flakes
250g/9oz arborio rice ( risotto rice)
125ml/4½fl oz dry white wine
2 sachets squid ink (available from some fishmongers)
500g squid
salt and freshly ground black pepper
1 lemon, zest only
2 tbsp flatleaf parsley
½ tsp dried red chilli flakes
extra virgin olive oil
Preparation method
1. For the risotto, place the chicken stock into a pan and bring to a gentle simmer.
2. Meanwhile, heat another pan until hot and add a splash of olive oil and the butter. Once the butter has melted, add the onion, half of the garlic and chilli flakes. Cook for a few minutes until softened, but not coloured.
3. Add the rice to the pan and stir with a wooden spoon until the rice is translucent and coated with the oil.
4. Add the wine and cook until the liquid has reduced by half.
5. Add the squid ink and stir thoroughly with a wooden spoon to disperse the ink throughout the rice.
6. Pour in the hot stock, a ladle at a time, and keep stirring until each ladleful is absorbed. Keep adding the stock, stirring as often as possible until the rice is tender, but still with a slight resistance to the bite – this should take about 20-30 minutes.
7. Meanwhile, clean the squid. Pull the tentacles away from the squid’s body. Remove the quill from inside the body and discard. Clean the body by running it under a tap or cleaning it in a bowl of water. Remove the ‘ears’ from either side of the squid body and remove the skin with your fingers. Cut the tentacles just below the eyes, being sure not to cut the ink sac. Be sure to remove the ‘beak’ at the base of the tentacles. Cut the body of the squid into rings.
8. preheat a pan until hot
9. Add splash of olive oil , the rest of the garlic and the squid. Cook on a high heat for 1-2 minutes or until coloured on all sides and just cooked through.
10. Remove the squid from the heat and place into a bowl. Add the lemon zest, parsley, chilli flakes . Mix together and season with a little salt and freshly ground black pepper.
11. To serve, spoon the risotto into the centre of each of individual plate and top with a pile of marinated squid and a drizzle of olive oil
For more info don’t hesitate to mail or call
: simon.bingham@simons-sauces.com 0031 (0)642297107
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