Black Risotto Recipes
BLACK RICE RISOTTO
Provided by Ellie Krieger
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm.
- Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes.
- Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes.
- Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup parmesan. Divide among bowls. Top with the remaining 1/4 cup parmesan and the basil.
BLACK RISOTTO
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Clean the squid. Hold the sac with one hand and with the other reach inside and pull away the head and tentacles. With your fingers, scrape away the dark skin on the outside of the sac under cold running water. It will come away easily. Inside the sac is a transparent cartilege; pull this out and discard it. Thoroughly rinse the inside of the sac. Cut the tentacles from the head above the eyes. Remove the ink sac above the eyes and squeeze ink into a container. Reserve the tentacles and cut them in one-and-a-half-inch pieces. Cut the squid in rings one-fourth-inch wide.
- In a large heavy saucepan or skillet, soften the onion and the garlic in the oil and two tablespoons of the butter. Add the squid and cook until golden, stirring frequently. Reduce heat, cover and cook for 30 minutes, stirring from time to time.
- Add the rice and cook over fairly high heat, stirring constantly, until the grains are opaque. Pour in the wine, the ink from the squid and stir the rice well to prevent it from sticking to the bottom of the pan. When the liquid has evaporated, add a ladleful of hot broth. Repeat this procedure until the rice is almost tender, but firm. If you run out of stock, add warm water instead.
- Turn off the heat, add the butter and season the risotto to taste with salt and pepper. Serve immediately.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 15 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 854 milligrams, Sugar 1 gram, TransFat 0 grams
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