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Quid ink risotto, peas, garlic and basil

Vegetables and Fruits, Risotto, Pasta and Rice, Fish, Seafood & Shellfish, Gluten free

You 've never seen that... a black risotto!

Note

Because the fish stocks are usually very salty we recommend to season with pepper only and not to add any salt in this recipe!

Ingredients

Recipe for 4 persons

Ingredients

280 Gr

Arborio rice

1 Bag(s)

Squid ink

3 Liter(s)

Fish stock

100 Gr

Grated parmesan

80 Ml

White wine

80 Gr

Peas

2 Clove(s)

Garlic

1 Bunch(es)

Basil

60 Gr

Butter

1 Unit(s)

Onion

Preparation time: 30 min

Prep

Warm your fish stock.
Peel and finely chop the onion and the garlic.
Grate the Parmesan and keep aside in the fridge.
Risotto

In a hot pot with a dash of oil, sweat the onions and the garlic. Add the Arborio rice, mix and let cook for 2 minutes to get the rice a bit more clear than white.
Deglaze with white wine and let evaporate.
Add the peas, cook for 2 minutes and add the ink.
Mix with wooden spoon and add the fish stock one ladle at a time until the rice is cooked (about 20 min).
Remove from heat, add the Parmesan, the butter and the basil. Mix and season with pepper.