Teresa's Recipes
Black Risotto
Dive into the depths of flavor with this exquisite black risotto, a visually captivating dish that embodies the essence of the sea. Made with rich squid ink, creamy Arborio rice, and succulent seafood, this Italian classic is not only a feast for the eyes but also a celebration of taste. Originating from the coastal regions of Italy, this dish pays homage to the traditions of seafood cuisine, where every bite transports you to the Mediterranean shores. Perfect for impressing guests or indulging yourself on a special occasion.
Ingredients
- 3 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 1/2 cups Arborio rice
- 1/2 cup White wine
- 4 cups, warmed Fish or seafood stock
- 2 tablespoons Squid ink
- 1 cup, peeled and deveined Shrimp
- 1 cup, cleaned and sliced Squid
- 1/2 cup, grated Parmesan cheese
- 2 tablespoons, chopped Fresh parsley
- to taste Salt and pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 480
- Fat: 18g
- Carbs: 60g
- Protein: 25g
- Sodium: 720mg
- Sugar: 2g
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
- Stir in the Arborio rice, ensuring each grain is coated with oil. Toast the rice for about 2 minutes until slightly translucent.
- Pour in the white wine and stir until it is fully absorbed by the rice, which adds depth to the dish.
- Begin adding the warmed fish or seafood stock, one ladle at a time, stirring constantly. Allow each ladle to be absorbed before adding the next. This should take about 15 minutes.
- Once the rice is nearly al dente, stir in the squid ink, mixing until the rice is evenly coated and beautifully black.
- In a separate pan, heat a drizzle of olive oil over medium heat. Add the squid and shrimp, sautéing until cooked through, about 3-4 minutes.
- Gently fold the cooked seafood into the risotto, ensuring everything is well combined.
- Remove from heat and stir in the grated Parmesan cheese until creamy. Season with salt and pepper to taste.
- Garnish with chopped fresh parsley before serving, adding a touch of color and freshness.
Tips
- For added flavor, consider using a blend of seafood stock and a splash of clam juice.
- You can customize this risotto by adding other seafood like mussels or scallops.
- Pair with a crisp white wine to complement the flavors.