Squid Ink Risotto with White Wine Scallops

Most people are not too happy when it comes to get their hands dirty with seafood. Yes, we all love eating it. I am a big fan of risotto with squid ink. I love to make it using fresh ink, however it is quite of a hassle to

a) find fresh and tasty fish in shanghai
b) remove the internal ink sac without breaking it
c) have smelly fishy hands for the whole day!

So to overcome all these challenges I have opted for an easy option and use bottled squid ink, which is super convenient and easy to use.

Here is my recipe!

Ingredients (serves 2):

  • 300 g mini scallops
  • 1 cup arborio rice
  • 1/2 onion, chopped
  • 2 tbsp parsley, chopped
  • 2 tbsp extra virgin olive oil
  • salt and pepper
  • 2 cups fish stock
  • 1-1/2 tbsp squid ink
  • 1/4 cup + 1/4 white wine

Chop up the onion

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in a skillet heat up 1 tbsp of olive oil and saute’ the onion until soft. Add the rice and toast it for a few minutes at low temperature until the rice is translucent.

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Pour in 1/4 cup of wine and let it evaporate completely on medium-high temperature. Grab the bottled squid ink

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it looks like this

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Slowly add some chicken stock to the rice, add 1 tbsp of ink and let it dissolve. Cover with a lid and let simmer until the liquid has almost absorbed. Add more until rice is cooked.

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Add 1/2 tbsp of butter, stir, cover with a lid and let the rice rest for 3-4 min

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Meanwhile in a skillet saute’ the scallops, season with salt and pepper and after a few minutes add 1/4 cup of dry white wine and let it evaporate.

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When ready to serve, plate your risotto, add the mini scallop, some chopped parsley

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and enjoy!

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Love

-Dani

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About the author:

An Italian living in China with a strong passion for cooking! Browse my ‘left-overs’ session for many tasty grub!

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