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Squid Ink Risotto

Squid Ink Risotto

Course Main Dish

Ingredients
  

Squid Ink Broth

  • 2 tbsp Joseph First Run Olive Oil
  • 1 Leek sliced
  • 1 French Escallots sliced
  • 2 Garlic cloves sliced
  • 2 Parsley stalks chopped
  • 2 tsp Tinta De Sepia Squid Ink
  • 1/2 cup Simon Johnson Verjus
  • 3 cups Aneto Fish Broth
  • 1 Medium Size Octopus tentacles only
  • 8 Scampi halved
  • 1 kg Cloudy Bay Clams

Risotto

  • 3 tbsp Lescure Butter
  • 1 French Escallots sliced
  • 1 cup Simon Johnson Carnaroli rice
  • Salt & pepper to taste

To Serve

  • Joseph First Run Olive Oil
  • baby chervil
  • Flat leaf Parsley

Instructions
 

Squid Ink Broth

  • Heat olive oil in a 5L pot, over a gentle heat
  • Add the chopped leek, eschallot and garlic with parsley stalks and sauté until fragrant
  • Deglaze the pan with the verjus
  • Add 3 cups of fish broth
  • Poach the scampi, clams and octopus tentacles in the stock
  • Remove seafood immediately once cooked and set aside on a plate, (cover with foil to keep warm)
  • Add the squid ink to colour the broth & reserve/set aside for making the risotto rice (next step)

Risotto

  • Heat the butter and some extra virgin olive oil in a large pan, over a medium heat
  • Sauté the Carnaroli Rice in the mixture until the rice turns from opaque to translucent & glossy
  • Add 1 ladle at a time, of the (reserved broth with squid ink) into the rice and stir until all the liquid has been incorporated
  • Add an additional liquid as needed, until the majority of stock has been used and the risotto rice texture changes from chalky to al dente to slightly creamy, (approx 15-20 mins)
  • Season with a generous amount of salt and freshly cracked black pepper
  • Ladle the rice into serving bowls and arrange the poached seafood on top

To Serve

  • Dress with a slick of Joseph First Run Olive Oil and garnish with baby chervil leaves and parsley if using