Squid ink risotto with mushrooms, butter & orange zest
Squid ink risotto with mushrooms, butter & orange shavings
Total black is timeless: A delicious recipe with an arròs negre essence perfectly balanced by the orange zest that will definitely impress your eyes and tastebuds.
squid ink sachet or liquid
250g risotto rice (such as arborio)
1/2 cup dry white wine
2 garlic cloves (finely chopped)
1 onion (finely chopped)
50g dried porcini mushrooms
250g pack chestnut mushroom (blended or finely chopped)
1 chicken stock cube
1 orange (unwaxed)
Approximately 3-4 portions
Place the dried mushrooms (I recommend porcini but you can use shiitake or whatever you like) into a bowl and pour over 1 litre boiling water. Let them soak for 20-30 minutes; then remove the mushrooms with a slotted spoon.
Heat a tablespoon olive oil in a shallow pan over a medium flame. Add in the finely chopped garlic, onions and one teaspoon of brown sugar. Sauté until they caramelise nicely (5-10 minutes depending on your hob). In the meantime use a blender to finely chop the chestnut mushrooms and stir them into the pan. Season the mix with salt and pepper and continue to cook for another 8-10 minutes until the fresh mushrooms have softened and turned dark.
In the meantime, boil some water in a kettle and pour 800ml in a large bowl (or a deep pan). Add in the kitchen stock cube and two squid ink sachets. Stir to a dissolved liquid.
Tip the porcini into the pan, stir fry them for 2 minutes or so and then add 1.5 tablespoons of butter.
Once the butter melts, add in the arborio rice and sauté for 2-3 minutes, until it turns a light golden colour.
Pour over the white wine and continuously stir until the alcohol evaporates.
Then add in about half of the stock and stir until the rice absorbs the stock. For the remaining stock add a landleful at a time, stir and allow each ladleful to be fully asborbed before adding the next. Taste the rice until it’s cooked and don’t forget to season with salt and pepper accordingly.
When the rice is cooked, add a tablespoon of butter, parmesan shavings and stir well.
Let it sit for 2 minutes, place a portion in a plate and finally add some orange zest (remember to wash it first) to balance the parmesan.
Make use you use a pan that has enough surface area to cook the rice.
The most important tip you will ever read about risotto: don’t add the whole stock in one go, but after you’ve added half of it, pour it bit by bit.
Always stir the rice to allow it to cook evenly.
Make sure to taste frequently to avoid overcooked gummy rice and cook it to your own preference.
You can pour the dark liquid from the dried mushrooms in an empty bottle and store it in the fridge for a pasta dish later in the week.
For a more seafood taste, substitute the chicken stock for a fish stock.