THE COCO-CRNI RIŽOT

(Our Play on Black Risotto with a Thai Twist)

THE COCO-CRNI RIŽOT

Ingredients: 400g Cuttlefish or Squid (diced), 2 tbsp Cuttlefish ink, 300g Arborio rice, 2 cloves Garlic, 1 Shallot (minced), 20g Fresh Ginger (grated), 1 tsp White pepper, 1 tsp Salt, 1 Lemongrass stalk (bruised), 200ml Coconut milk...

Ingredients

  • 400g Cuttlefish or Squid (diced)
  • 2 tbsp Cuttlefish ink
  • 300g Arborio rice
  • 2 cloves Garlic
  • 1 Shallot (minced)
  • 20g Fresh Ginger (grated)
  • 1 tsp White pepper
  • 1 tsp Salt
  • 1 Lemongrass stalk (bruised)
  • 200ml Coconut milk
  • 600ml Fish stock
  • 50ml Dry White Wine

Cooking Method

  1. The Scorch Sear cuttlefish in 1 tbsp oil until charred; remove.
  2. The Architect Fry shallot, garlic, ginger, and lemongrass in oil until sweet.
  3. The Bloom Add rice and spices with a 30ml splash of wine; toast for 1 minute until the grains are stained gold.
  4. The Swell Add ink, stock, and remaining wine; simmer uncovered, stirring until creamy.
  5. The Silk Merge Stir in coconut milk for the last 5 minutes; return cuttlefish.
  6. The Final Flourish Top with raw lime zest and fresh raw coriander.

Cuisine: Balkan

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