THE SIGNATURE BALKAN BLACK-SILK

(Our Play on the Ultimate Cuttlefish Ink Risotto)

THE SIGNATURE BALKAN BLACK-SILK

Ingredients: 400g Squid or Cuttlefish (diced), 2 tbsp Squid ink, 300g Arborio rice, 1 tsp Piri-Piri flakes, 1 tsp Salt, 1 tsp Black pepper, 2 Shallots (minced), 4 cloves Garlic (minced), 50g Butter, 1L Fish stock...

Ingredients

  • 400g Squid or Cuttlefish (diced)
  • 2 tbsp Squid ink
  • 300g Arborio rice
  • 1 tsp Piri-Piri flakes
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 2 Shallots (minced)
  • 4 cloves Garlic (minced)
  • 50g Butter
  • 1L Fish stock
  • 100ml Dry White Wine

Cooking Method

  1. The Scorch Sear cuttlefish in 1 tbsp oil until rock-hard charred; remove.
  2. The Architect Melt butter and sauté shallots until soft.
  3. The Bloom Add rice, spices, and garlic with a 30ml splash of wine; the sizzle will release the piquant oils.
  4. The Swell Add ink and remaining wine; slowly incorporate hot stock, stirring until creamy.
  5. The Silk Merge Add cuttlefish for the last 5 minutes until the pot is a thick black mirror.
  6. The Final Flourish Top with raw lemon zest and fresh raw parsley matchsticks.

Cuisine: Balkan

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