Cuttlefish ink makes a striking addition to this risotto nero recipe. Sautéed squid and fresh heirloom tomatoes round out this stunning seafood starter dish by Robert Thompson. Vialone Nano is a variety of risotto rice that cooks quickly and absorbs the cuttlefish ink particularly well.
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To start the risotto, heat the fish stock in a saucepan. In another saucepan, melt the butter and gently fry the chopped shallot and garlic without colouring. Add the risotto rice and continue to cook toasting the grains lightly
1 banana shallot
200g of Vialone Nano risotto rice
50g of butter
1 garlic clove
600ml of fish stock
Add the white wine and when reduced start adding the hot fish stock ladle by ladle. Add the cuttlefish ink and continue cooking until the rice is al dente, remove from the heat and season well
100ml of white wine
10g of cuttlefish ink
Slice the tomatoes into small pieces whilst still retaining as much of the shape as possible. Add the tomatoes to a cold pan together with a little olive oil, sliced shallot and lemon juice. Bring to a simmer to soften the tomatoes for about 4-5 minutes, then finish the dressing with chopped herbs, salt and pepper
1/2 banana shallot
500g of heirloom tomato
15g of parsley
15g of basil
15g of coriander
15g of chervil
15g of tarragon
Sauté the prepared squid in a little olive oil until nicely golden, finish with a squeeze of lemon and seasoning
300g of baby squid
When ready to serve, reheat the rice, adding a little more stock to loosen if necessary. Place a large spoon of risotto onto 4 warmed plates, top with the tomatoes, squid and garnish with your reserved herbs
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