Risotto nero with sautéed squid and tomatoes
Item 1 of 1
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.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Risotto nero
- 200g of Vialone Nano risotto rice
- 600ml of fish stock
- 50g of butter
- 1 garlic clove, finely chopped
- 1 banana shallot, finely chopped
- 100ml of white wine
- 10g of cuttlefish ink
- salt
- black pepper
Heirloom tomatoes
- 500g of heirloom tomato
- 1/2 banana shallot
- 15g of parsley, plus more for garnish
- 15g of basil, plus more for garnish
- 15g of coriander, plus more for garnish
- 15g of chervil
- 15g of tarragon, plus more for garnish
- olive oil
- lemon juice
- salt
- black pepper
Sautéed squid
- 300g of baby squid, cleaned and prepared
- olive oil, for the pan
- lemon juice
- salt
- black pepper
SAVE RECIPE
Method
1
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
2
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
- salt
- black pepper
3
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
- olive oil
- 15g of parsley
- 15g of basil
- 15g of coriander
- 15g of chervil
- 15g of tarragon
- salt
- black pepper
- lemon juice
4
Sauté the prepared squid in a little olive oil until nicely golden, finish with a squeeze of lemon and seasoning
5
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
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
