Squid Ink Rissotto

Name: Squid Ink Risotto Serving: 4 Prep Time: 15 mins Cooking Time: 30 mins


Produce:

· Garlic

· Shallots

· Onions

Dairy:

· Butter

· Pecorino Romano Cheese

Wet Ingredients:

· Squid Ink

Dry Ingredients:

· Arborio rice

· Red Wine

· Chicken Stock


Phase one: Begin by sautéing your arborio rice with garlic, shallots, and onions (or epis if you have it). Add red wine (for added color) and cook off. Once the wine is cooked off, add in some chicken stock.


Phase two: While the chicken stock is cooking off, slowly add in your squid ink to the risotto a little bit at a time (make sure you are stirring periodically). Cook the risotto as usual, and add in more liquid as needed.


Phase three: Once most of the water has absorbed, add in your butter and incorporate Pecorino Romano cheese a little bit at a time (make sure to stir a lot). Allow the risotto to cool off before serving.


Plating: Top the risotto with scallops and serve!


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