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Squid ink risotto


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4

Ingredients

4 portion(s)

Risotto

  • 300 g Aborio Rice
  • 1 onion
  • 3 cloves of garlic
  • 150 g white wine
  • 500 g fish stock
  • 2 tsp cuttlefish/squid ink
  • 20 g olive oil
  • 1 lemon
  • salt and pepper to taste
  • 2 red chilli

Seafood (your choice)

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Recipe's preparation

  1. 1. Place onion and garlic in TM bowl and chop for 10 seconds on speed 7. Scape down bowl.

     2. Add oil and saute for 2 minutes, 100 degrees speed 1

    3. Insert butterfly.

    4. Add stock and wine and cook for 5 mins at 100 degrees on speed 1.

    6. Add salt and pepper and rice and and cook for 15 minutes at 100 degrees on reverseCounter-clockwise operation speed 1.

    7. Add in chilli. Cook for 4 minutes at 100 degrees on reverseCounter-clockwise operation speed 1.

    7. Allow to rest for 5 minutes before serving.

     

    8. Serve with seafood of your choice (squid tubes, baby octopus and scallops are all good with this dish), I just chargrill quickly then put on top. Squeeze some lemon over the top.

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Tip

You can buy squid ink from some fishmongers, but Aldi have cuttlefish ink (equally good) cheap ($5/90g).


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • The recipe doesn't say when

    Submitted by digibron on 18. September 2015 - 19:09.

    The recipe doesn't say when to add the ink so I added it with the stock and wine. It was alright but I don't know that it added much flavour to the risotto. Fun to try though. My 10 month old liked it!

     

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