risotto nero

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Cooking receipe to make risotto nero under category General Recipes. You may find some video clips related to this receipe below.

risotto nero

italian

river cafe cook book

1L fish stock (qv)

sea salt and freshly ground black pepper

75g butter

4 cloves garlic peeled and finely chopped

300g risotto rice

120ml wine

3 sachets squid or cuttlefish ink

2 tbspns finely chopped flat leaf parsley

Heat fish stock and check for seasoning.

Melt the butter in a saucepan and fry the garlic for 1 minute.

Add the rice and continue to cook gently stirring for a further minute.

Pour in the white wine and cook until it has been absorbed by the rice.

Add a ladle of the fish stock stirring continually until it too has been absorbed.

Continue to add more dish stock until the rice is al dente then add the squid ink.

When there is only one ladle of stock left turn off the heat and add this remaining stock.

Stir in the parsley and season with salt and pepper.

Variations:

Add about 450g small squid hand size.

Clean (qv) and cut the body sacs into thin talgiatelle type strips and seperate the tentacles.

Heat 1 tablespoon olive oil until very hot throw in the squid pieces and stiry fry for no more than 30 seconds.

Remove and season.

Make the risotto as above using an extra clove of garlic.

Add the squid to the risotto as you stir in the squid ink.

Serves 6

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