Squid Ink RisottoJune 10, 2012
Collaboration: This post was made by Pepper.ph with mrdelicious.ph, the bat cave of Jeremy Slagle, a Manila-based American expat. He graduated from Le Cordon Bleu in Paris and has worked in the restaurant industry for nearly two decades in the US, including Las Vegas and San Francisco. Any semblance of European sophistication is dashed by his frequent animalistic cravings for bacon and whiskey.
You can check out the recipe below; but if you’d like to see the full article, you can go to Jeremy’s website.
Risotto Nero with Squid, Shrimp and Asparagus
Yield: 4 servings
- 5 small squid
- 4 large (12-16 ct) shrimp
- 6 medium asparagus stalks
- 1 ½ cups Arborio or short grain rice
- ½ cup dry white wine
- 3 cups chicken or seafood stock (fresh or sodium free packaged stock)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 packets squid ink concentrate
- 5-7 sprigs thyme
- 2 bay leaves
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- Salt and pepper
Procedure for the Asparagus
- Prepare a mixing bowl with ice water for an ice bath.
- Place a medium sauce pot with salted water on high heat and bring to boil.
- Cut fibrous portion from asparagus stalks and discard.
- Cut asparagus into 1 inch pieces and add to boiling water.
- Boil just until barely tender and quickly strain and plunge into ice bath.
- Once cooled remove the asparagus and set aside.
Procedure for the Shrimps and Squid
- Prepare your squid by peeling off the skin and cleaning out the head cavity.
- Rinse and cut into rings and tentacles.
- Peel shrimp and remove veins from back. In the same sauce pot add your stock, fresh thyme and bay leaves and bring to a simmer.
- Quickly poach squid in the stock until it is just cooked.
- Then poach shrimp just until the shrimp curls and turns opaque.
Procedure for Risotto
- In a large sauté pan add olive oil, onions and garlic on medium heat.
- Cook until onions are soft then add rice.
- Cook the rice, stirring constantly until the rice becomes opaque.
- Add squid ink and stir.
- If the stock begins to run out, just add water and bring to a simmer.
- Then add white wine and cook until the smell of alcohol is gone.
- Add your hot stock, one ladle at a time until the rice is just covered with liquid.
- Simmer until the liquid begins to dry up, stirring constantly.
- Repeat until the rice is beginning to soften but still al dente.
- Finish by adding butter and stirring in.
- Season and correct the consistency with extra stock if needed.
- Add the seafood and asparagus to the simmering stock just until hot.
- Spoon the risotto into a pasta bowl and garnish with seafood and asparagus.