Suzanne’s recipe 8 – 2016 Risotto vongole con sepia nero

IMG_20160224_211737 (400x350)I have regularly been asked for squid ink by clients therefore I was intrigued to find out what recipes one can make with it. After sourcing some little sachets of the ink, we decided to make a recipe which is inspired by Venetian dishes as they often use squid ink and seafood. First we located some fresh Manilla clams from our local fishmonger. We sliced up some leeks and cooked them in a pan then added the Arborio rice. To save time we used a ready-made fish stock. As we added the fish stock to the squid ink, the mixture went totally black which is quite weird and we now have a black wooden spoon. We added the clams at the end and mixed it all up together. Note that we did not add any cheese as the taste does not work well with fish. Our risotto tasted great with a delicate fishy flavour. The best wine to pair with this dish is a brut prosecco from the Veneto region because Prosecco is acidic and fruity which goes well with fish.

Ingredients for 2 persons

  • 1 cup Arborio rice
  • 1 small packet squid ink
  • 2 leeks
  • 5 cups of fish or chicken stock
  • 10 clams per person
  • Half a glass white wine
  • 2 tables spoons butter
  • 2 tablespoons olive oil

 Directions:     

  1. Wash leeks thoroughly
  2. Slice leeks thinly in rounds
  3. Fry leeks in olive oil until soft
  4. Add rice and cook for about 1 minute stirring all the time
  5. Add the wine and stir until all wine has evaporated, couple of minutes
  6. Add squid ink and 1 ladle of warm stock
  7. Stir continuously until most of stock has cooked out
  8. Add another ladle of stock and repeat process until all the wine has been absorbed in the rice, this takes about 20 minutes and rice is al dente (means sticks to your tooth slightly ie just cooked )
  9. Add clams and half a ladle of stock and stir until clams open about 2 – 4 minutes
  10. Remove clams that do not open
  11. Stir in butter in small pieces and check taste for salt

This delicately flavoured fish dish should be served hot and is accompanied well by a glass of brut Prosecco.

 

 

             Bon Appétit!