Black Risotto Recipes

Steps:

• Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes.
• Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes.
• Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup parmesan. Divide among bowls. Top with the remaining 1/4 cup parmesan and the basil.

Steps:

• Clean the cuttlefish by removing eyes, beak and transparent quill.
• Remove and reserve ink sac.
• Place cuttlefish in a bowl of cold water and soak for 30 minutes.
• Peel off as much skin as possible, cut the cuttlefish into strips and wash in plenty of cold water.
• Saute' onion and garlic in the oil until translucent.
• Add the cuttlefish and cook over moderate heat until golden, stirring from time to time.
• Add salt and pepper reduce heat, cover and cook for 30 minutes.
• Add the rice and stir briefly over high heat to blend flavors.
• Pour in several ladlefuls of boiling broth, the ink from the cuttlefish sac, and then little by little the rest of the boiling broth.
• Reduce heat to low and cook for about 15 minutes, stirring constantly.

Steps:

• Add 1/2 the olive oil to a saute pan over medium heat. Add the garlic, jalapenos and onions and saute for about 3 to 4 minutes, do not brown. Add the chili powder, cumin, oregano, bay leaf, beans and tomatoes and cook for about 2 to 3 minutes until all ingredients are warm, then set aside.
• Add the other 1/2 of the olive oil to a sauce pot and saute the rice until warm, about 30 to 60 seconds. Transfer the rice to the inner cooking pan of the RIZO Micom Rice Cooker and Warmer and place inside the cooker. Pour the heated chicken stock over the rice and then place the sauteed ingredients on top of the rice. Close the lid and press the risotto button to start. When the rice is finished it will automatically switch to warm mode. Press the RESET button. Add the salt, pepper, butter and cheese, mix all and serve immediately. Garnish with cilantro, scallion flowers and maduros.

Steps:

• Clean the squid. Hold the sac with one hand and with the other reach inside and pull away the head and tentacles. With your fingers, scrape away the dark skin on the outside of the sac under cold running water. It will come away easily. Inside the sac is a transparent cartilege; pull this out and discard it. Thoroughly rinse the inside of the sac. Cut the tentacles from the head above the eyes. Remove the ink sac above the eyes and squeeze ink into a container. Reserve the tentacles and cut them in one-and-a-half-inch pieces. Cut the squid in rings one-fourth-inch wide.
• In a large heavy saucepan or skillet, soften the onion and the garlic in the oil and two tablespoons of the butter. Add the squid and cook until golden, stirring frequently. Reduce heat, cover and cook for 30 minutes, stirring from time to time.
• Add the rice and cook over fairly high heat, stirring constantly, until the grains are opaque. Pour in the wine, the ink from the squid and stir the rice well to prevent it from sticking to the bottom of the pan. When the liquid has evaporated, add a ladleful of hot broth. Repeat this procedure until the rice is almost tender, but firm. If you run out of stock, add warm water instead.
• Turn off the heat, add the butter and season the risotto to taste with salt and pepper. Serve immediately.

Steps:

• Wash octopuses carefully and thoroughly, take out the bone, and ink-bags put aside. Cut octopus into stripes.
• Finely mince garlic and parsley leaves.
• Mince onion and sauté it on olive oil. When onion becomes soft, add octopus, garlic, parsley, bay leaf, tomato, salt pepper and sauté it 30 minutes.
• After 30 minutes add 1 cup of wine and continue to sauté it. When octopus become soft, add what has left of wine.
• Wash rice in two (cold) waters and add to octopus. Cook rice according to manual time necessary (add water but count in the liquid you have already in a pot).
• Five minutes before ready add ink-bags. Put ink-bags one by one to decide how black you want your risotto. Cut hard sheep cheese into small cubes and add with ink-bags. This cheese will give the risotto rich and creamy taste.
• Cook for 2-3 minutes more and serve with grated parmesan cheese.

Steps:

• Make sure to keep the broth hot throughout the whole process and to pour it in only one ladle at a time. The rice will cook to perfection.
• Finely slice the spring onion and brown it in a saucepan with the olive oil. Pour in a tablespoonful of broth and let it simmer over medium heat until the onion softens up.
• Add the rice to the saucepan and toast it for a couple of minutes. Toasting the rice prevents it from overcooking and it's an unmissable step to cook a proper Italian risotto. Pour in a ladle of hot broth and stir.
• Add the cloves of black garlic to the rice in the saucepan. Black garlic is particularly soft and it will quickly dissolve into the broth making it slightly thicker. Stir thoroughly and keep adding ladles of broth every time the liquid in the saucepan dries up, until the rice is cooked through.
• When perfectly cooked, this risotto will turn out creamy, but not watery, and not runny, but not too dry, either. If that's the consistency of your risotto, keep going, you're headed in the right direction!
• Add about ⅔ of the Parmesan and season to taste. Tip: To achieve a perfect creamy finish, make sure to use very, very cold butter. Don't take it out of the fridge before using it.
• Turn off the heat and add the butter. Stir gently until the butter melts completely. Serve warm, topped with the remaining Parmesan.