Print PDF
Favorite
Email
Step 7Finish and Ink Risotto
Taste-test the rice every time you stir, and when i's just cooked through add your squid ink.
You can either strain it into the pot as described above, or simply dump it into the risotto with ink sacs and all. The sacs are perfectly edible, and unnoticeable unless particularly large. I do this because I'm lazy, and if you are squicked by eating squid ink sacs you might want to reconsider this entire project.
Rinse the ink bowl with a bit of water, wine, or stock, and stir the ink into the risotto. The rest of the ink should squish out and color the risotto, turning it a purplish-gray. The flavor quite mild, and will likely disappear behind the stronger flavors in the risotto.
If you want a strong or specific ink color, start by mixing your ink into a small quantity of risotto, then dilute the mixture with more risotto until you're happy with the color. I've done this to exaggerate the inky color effect, as I actually cooked LOTS of risotto, and it would be almost impossible to get this kind of color for the whole pot without scoring a really big squid.
The remaining non-inked risotto can be finished and served separately, or saved for tomorrow's fried risotto cakes. Return your inky risotto to the stove, and cook off the rest of the liquid, and stir in a pat of butter.
Your finished risotto should be quite thick, fragrant, and inky (or not, depending on your taste), with no standing liquid.
You can either strain it into the pot as described above, or simply dump it into the risotto with ink sacs and all. The sacs are perfectly edible, and unnoticeable unless particularly large. I do this because I'm lazy, and if you are squicked by eating squid ink sacs you might want to reconsider this entire project.
Rinse the ink bowl with a bit of water, wine, or stock, and stir the ink into the risotto. The rest of the ink should squish out and color the risotto, turning it a purplish-gray. The flavor quite mild, and will likely disappear behind the stronger flavors in the risotto.
If you want a strong or specific ink color, start by mixing your ink into a small quantity of risotto, then dilute the mixture with more risotto until you're happy with the color. I've done this to exaggerate the inky color effect, as I actually cooked LOTS of risotto, and it would be almost impossible to get this kind of color for the whole pot without scoring a really big squid.
The remaining non-inked risotto can be finished and served separately, or saved for tomorrow's fried risotto cakes. Return your inky risotto to the stove, and cook off the rest of the liquid, and stir in a pat of butter.
Your finished risotto should be quite thick, fragrant, and inky (or not, depending on your taste), with no standing liquid.
| « Previous Step | Download PDFView All Steps | Next Step » |
 |
Add Comment
|
