Squid Ink Risotto

Squid Ink Risotto

If you are up for an exotic taste this is the recipe for you! This meal will leave your taste buds tingling and confused!

 

Ingredients:

  • 6 1/2 cup of chicken or clam stock
  • 2 1/2 cup of risotto rice
  • olive oil
  • 1 or 2 tablespoons of squid ink
  • Handful of parsley
  • Pan-fried fish (optional)
  • Salt and pepper to taste
  • 1 whole chopped onion 
  • 1 cloves of chopped garlic

 

Method:

Squid ink

  1. Cut squid length ways to expose the internal guts cavity
  2. Carefully remove the ink sac by cutting the guts around it (do not puncture)
  3. Squeeze the ink into a bowl

 

Risotto

  1. Fry onion and garlic till translucent
  2. Add risotto and fry for a further two minutes at a higher temperature
  3. In another pan/pot mix stock and squid ink and cook over fire until even
  4. Bring risotto pan to heat
  5. Gradually add squid ink stock one cup at a time till risotto is cooked al-dente
  6. Salt and pepper to taste 
  7. Plate with a garnish or capers alongside with the mains (pan-fried fish)

   This article is reproduced with permission of   
New Zealand Fishing News

December 2018 - Jun Park, Ben Tupaea and Rudee Lim
Re-publishing elsewhere is prohibited

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