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Black Risotto…
Assalamualaikum and Salam Sejahtera to all…
This is my first Risotto featured recipe post and whatinteresting? I am giving a black beautiful dish… wow!!. I love rice so much andbeen eating it since a very young age and say how many different rice I’vetried? Hmmm… soo many! (can’t count them).
How about Risotto? As Risotto is notlocally produced, I’ve only tried it in my early days of working in thekitchen, that was back twelve years ago… wow! so long? I was a kitchenassistant after graduated in cooking college, in one of the first Italianrestaurant here in Brunei. I’ve never knew the existence of ‘squid ink’,even I’ve been playing with squid (‘sotong’ in our dialect) since I was alittle boy, what else that black looking dishes… lol, I thinkItalian/westerners have eat so many ingredients that I was so naïve to knowsuch things and that makes me think that I still need to taste as muchingredients the world has to offer… may be you can help… tell me what else Inever try… 
So, enough with that… lets get to what I amsharing now…
Squid ink Risotto a.k.a Risotto Al Nero Di Seppia
Serving 2 portion
Ingredients:
200gm risotto
3 tbsp extra virgin olive oil
1 tsp squid ink
Half onion (brunoise/cube)
2 cloves garlic (sliced)
600ml fish stock
80 gm asparagus (chunk)
2 tbsp tomato sauce
80gm grated parmesan cheese
1 tbsp butter
Basil (julienne)
Italian parsley (chopped)
Chilies (optional)
Salt and pepper.
Tips: if you buying fresh whole squids, take the squid sacsand put aside, be careful not to break the sacs or else it will be blacky(bloody)…
Method:
1. Heat up a pan and put in ‘evoo’. Sautee garlic and onionuntil fragrance (not necessarily brown).
2. Add risotto in and stir, then put instock, squid ink and tomato sauce.
3. Add asparagus and chilies, stir frequently.
4. Let risotto cook thru and reduced, add more stock little by little if necessary.
5. Taste risotto, when its already al-dente then you may add squid, parmesan,basil, parsley and seasoning. when u happy with the taste, turn off fire, add butterand stir until solved.
6. Ready to be serve.
Tips: Squid cook really fast and if you cook itlonger, it will become tough, so putting it in a very last minute is important,you don’t want to eat tough squid right? ;). I preferred risotto to be al-dentetoo. You may add more parmesan for cheesy taste. Some people add wine in thisdish and you may do so… and to make that dish more Italian like, add ricotta…
My Italian friend (former colleague) used toserve this dish in every party I was invited to, and its funny/lovely to seethe person you talk to with black tooth when eating this dish… nice!!
Who got lucky to eat it?
And guess who got lucky to eat that Black Risotto… Naz, oneof my regular reader a.k.a BarMan and colleague… I actually add 2 nos of ‘LadaPadi’ (hot chili) in that dish… haha, I just love it when its hot, hope youlove that black rice Naz… next time, ask for more lada… lol! Naz, jangan ko marah gambarmu kluar yoo… suka ku nyimpan gambar mu sini ah hehe…
Close up!
Dish garnished with chives (not actually chivestho, its spring onion…) at background Chef Jimmy staring at that Black Risottowith his sleepless posture, trying hard not to eat it while his saliva alreadydripping… haha!
I used Squid head… much presentable and looksvery octopus-ish…
Thats all for this time, hope you enjoy and have a great time…
Regards, Chef Nash
_______________
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