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.
1
Fry the rice in olive oil with shallots.
- Rice: 400 g
- Shallot: 2 heads
2
Pour in white wine and boil for 3 minutes.
- Dry white wine: 50 ml
3
Pour in the fish broth and cook, stirring occasionally, until al dente.
- Fish stock: 400 g
4
Add squid ink, butter, and stir the risotto until it thickens.
- 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.
- 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.
- Asparagus: 100 g
- Bottarga: 70 g
