Today, we will explore the intriguing and delicious world of Squid Ink Risotto.
Squid Ink Risotto is an Italian rice dish that stands out due to its intense black color, which it gains from squid ink. This ingredient not only colors the risotto but also adds a unique briny, seafood flavor that is subtle yet distinct. Traditionally made with Arborio or Carnaroli rice, which is slowly cooked in a broth to a creamy consistency, the risotto is then enriched with squid ink, seafood, and often Parmesan cheese.
Preparing Squid Ink Risotto in your Thermomix simplifies the process and yields delicious results every time. Here are some tips:
- Use Fresh Ingredients: For the best flavor, use fresh squid and high-quality squid ink. Seafood stock can also enhance the dish’s oceanic flavor.
- Temperature Control: The precise temperature control of the Thermomix ensures that the risotto cooks perfectly without the need for constant stirring.
- Gradual Addition: Add the broth gradually to allow the rice to absorb the liquid and release its starch, creating a creamy texture.
Additional ingredients like chopped parsley and a squeeze of lemon juice can be stirred in at the end to brighten the flavors.
Beyond Squid Ink, there are numerous other risotto variations that can be effortlessly prepared with your Thermomix. Here are a few to consider:
- Mushroom Risotto
- Saffron Risotto
- Asparagus Risotto
Each of these risottos offers a distinct and comforting flavor profile that is perfect for any occasion.
With your Thermomix, preparing Squid Ink Risotto or any other type of risotto becomes not only easier but a culinary adventure you can confidently undertake any day of the week. Enjoy the process and delight in the flavors!
I leave you with the recipe for the Thermomix Squid Ink Risotto .
See you for the next recipe!
Nea!
Thermomix Squid Ink Risotto
Ingredients
- 300 gr fresh cuttlefish
- 320 gr carnaroli rice
- 1 onion
- 50 ml extra virgin olive oil
- 50 ml dry white wine
- 100 ml peeled tomatoes
- 2 tsp fresh parsley chopped
- 1 pinch chili powder
- 1 tsp squid ink
- 600 gr vegetable broth (or water + vegetable bouillon)
Instructions
Clean and wash the cuttlefish, cut them into strips and set aside.
Put the onion and shallots in the bowl, chop: 5 sec. speed 7.
Gather on the bottom with the help of the spatula and add the oil, fry: 3 min. 100° speed 1.
Add the cuttlefish, chilli pepper and season: 3 min. 100° Reverse speed 1.
Add the rice and toast: 2 min. 100° Reverse speed 1.
Pour in the wine and deglaze: 2 min. 100° Reverse speed. 1.
Add the broth (or water and dice), the peeled vegetables, mix thoroughly with the spatula to stir the rice and cook with the basket instead of the measuring beaker: 14 min. 100° Reverse speed 1.
Halfway through cooking, add the bag of squid ink and continue cooking.
Check the cooking of the rice and salt. Let it rest for a few minutes in the turned off bowl, add a knob of butter and stir with the help of a spatula.
Serve as desired with fresh chopped parsley… Buon appetito!
Recipe Notes
It is possible to use frozen cuttlefish having had the foresight to defrost them before proceeding with the recipe.
