Black risotto

4 servings

20 minutes

Black risotto is an exquisite Italian dish that captivates with its dramatic color and refined taste. This delicacy originates from the Venice region, where seafood plays a key role in the cuisine. Squid ink gives the risotto a rich black hue and a hint of marine aroma, harmonizing with the creamy texture of butter and the softness of avocado. White wine enriches the flavor with light fruity notes, while bottarga and poached asparagus add spiciness and freshness. Serving it with an alstroemeria flower makes the dish not only a gastronomic masterpiece but also an aesthetic delight. Black risotto is perfect for special occasions when you want to impress guests and enjoy the true taste of Italian cuisine.

Energy value per serving

• Calories: 489.6
• Proteins: 12.4g
• Fats: 11.4g
• Carbohydrates: 82.9g

Ingredients

• Rice: 400 g
• Dry white wine: 50 ml
• Fish broth: 400 g
• Shallots: 2 head
• Butter: 30 g
• Cuttlefish ink: 20 g
• Asparagus: 100 g
• Avocado: 1 pc
• Bottarga: 70 g

Cooking steps

1. Fry the rice in olive oil with shallots.

   Required ingredients:

   • Rice: 400 g
   • Shallots: 2 heads

2. Pour in white wine and boil for 3 minutes.

   Required ingredients:

   • Dry white wine: 50 ml

3. Pour in the fish broth and cook, stirring occasionally, until al dente.

   Required ingredients:

   • Fish broth: 400 g

4. Add squid ink, butter, and stir the risotto until it thickens.

   Required ingredients:

   • Cuttlefish ink: 20 g
   • Butter: 30 g

5. Place the dish in a copper skillet, slice half an avocado, and place it on top of the dish.

   Required ingredients:

   • Avocado: 1 piece

6. Blanch the asparagus florets in boiling water for 1 minute and garnish the dish with grated bottarga, asparagus, and alstroemeria flowers.

   Required ingredients:

   • Asparagus: 100 g
   • Bottarga: 70 g