A staple in Italy, risotto has done a loop of the boot. Blended with cuttlefish and squid ink, Daniele Giannuzzi’s risotto echoes the Puglia coast with its sea smelling ingredients. Scampi and bright green broad beans top the dish, tying together all the delicate flavours.
Squid ink risotto with cuttlefish, New Zealand scampi and broad beans
Serves 4
Prep time 20 minutes
480g Arborio rice
3 bay leaves
2 garlic cloves crushed
A splash of white wine
Fish stock: enough to cook risotto
12 Salt-water scampi
4 cleaned cuttlefish
Salt and pepper to taste
2tbs butter
2tbs parsley
2tbs chives
2tbs squid ink
Broad beans to top
Toast rice in olive oil, garlic and bay leaves in a pan. Add white wine and then gradually add the fish stock while continuously stirring for 8-10 minutes. Cover the risotto with a lid.
Clean and then dice the cuttlefish. Sauté in a saucepan and then add stir in the risotto cooking for a further 10 minutes.
In a separate pan, roast the scampi with oil and a spoon full of fish stock. Combine the risotto and the scampi together. Remove the bay leaves. Add butter, squid ink, parsley and chives to the risotto and add salt and pepper to taste. Serve and top with broad beans.
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