Squid Ink Risotto 墨魚汁意大利飯
A classic squid ink risotto – risotto al nero di seppia, with seafood. It is so delicious and very fresh with all the seafood. I always order this dish in restaurants, I love squid ink sauce, all black but delicious. It looks like very fancy, but is it very simple to make it at home.
Many people think risotto is so difficult to make, of course it need some technique, but more patience needed. Italian said the perfect risotto has to be like a wave, not dry but a little bit watery. Keep adding the stock and keep stirring until the rice is cooked, add squid ink and seafood. Then you will have very delicious risotto just like in restaurant.
You can buy good quality of squid ink from supermarket, don’t make it at home, it will go very messy. It can save you so much time and you will have risotto in 30 minutes.
意大利飯看似很複雜，需要的是耐性，將高湯加入米內，不停攪拌至米全熟。可加入磨菇，芝士等做不同的口味。我最喜歡這個墨魚汁意大利飯，再配海鮮，味道較濃，非常美味！只要掌握小技巧，在家也能煮到高級餐廳的意大利飯。
Cook the seafood in a pan, season with salt and peper, then set aside. Add butter or oil in a hot pan, cook the garlic and onion for few minutes. Then add in rice and stir for a minutes, add some white wine to give it a good flavour.
Once the wine is evaporated, add one ladle of stock (you can use fish or chicken stock) , cook at medium low heat until it has been absorbed. Add one more ladle of stock, keep cooking for aboht 18 minutes, or until the risotto to your likeness.
Add the cooked scallops and cook for a minutes. Stir in squid ink and one tablespoon lemon juice. Serve on a plate and top with seafood.
用平底鍋先煎或煮海鮮，下鹽及黑胡椒粉調味，然後盛起備用。熱鑊下油，先煮蒜蓉及洋蔥數分鐘至軟身，然後下米炒一分鐘。加入白酒，當酒蒸發後，加一湯勺高湯，用中小火煮，不時攪拌。當高湯變少時，又再加一湯勺高湯，煮約18分鐘或至自己喜歡的程度。
加入海鮮煮一分鐘，再下墨魚汁及一湯匙檸檬汁拌勻。再加上海鮮即成！
- 200 gram arborio rice
- 120 gram scallop
- 8 prawns
- 1/2 onion, finely chopped
- 1/2 tablespoon minced garlic
- 800 ml chicken or fish stock
- 50 ml squid ink
- 50 ml white wine
- 材料：
- 米 -200克
- 帶子 - 120克
- 鮮蝦 -8隻
- 洋蔥 -1/2個
- 蒜蓉 -1/2湯匙
- 高湯 -800毫升
- 墨魚汁 -50毫升
- 白酒 -50毫升
- Cook the seafood in a pan, season with salt and peper, then set aside.
- Add butter or oil in a hot pan, cook the garlic and onion for few minutes.
- Then add in rice and stir for a minutes.
- Add some white wine to give it a good flavour.
- Once the wine is evaporated, add one ladle of stock , cook at medium low heat until it has been absorbed.
- Add one more ladle of stock, keep cooking for aboht 18 minutes, or until the risotto to your likeness.
- Add the cooked scallops and cook for a minutes.
- Stir in squid ink and one tablespoon lemon juice. Serve on a plate and top with seafood.
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