Risotto al Nero di...Risotto al Nero di Seppia con Calamaretti e Gel di Limone

A striking Michelin-star caliber black squid ink risotto, creamed to perfection 'all'onda', topped with tender pan-seared baby squid and a vibrant, refreshing Amalfi lemon gel.

Ingredients

Cooking Instructions

1. 01

   Prepare the Amalfi lemon gel: Squeeze the lemons to obtain 100ml of strained juice. In a small saucepan, combine the lemon juice, sugar, and agar-agar. Bring to a boil, whisking constantly, and let boil for 1 minute. Pour the mixture onto a flat tray and place in the refrigerator for 15 minutes to set into a firm sheet.

2. 02

   Once the lemon gel has set, break it into pieces and transfer to a high-speed blender. Blend until a completely smooth, glossy fluid gel forms. Transfer to a piping bag and store in the refrigerator until plating.

3. 03

   In a heavy-bottomed copper or stainless steel pan, toast the Carnaroli rice dry over medium heat for 2-3 minutes until the grains are hot to the touch. Add the minced shallot and a tablespoon of olive oil, sweating the shallot for 1 minute without coloring.

4. 04

   Deglaze the rice with the dry white wine, stirring continuously until the alcohol has completely evaporated and the liquid is absorbed.

5. 05

   Begin adding the simmering fish stock one ladle at a time, ensuring the rice is constantly agitated to release its starches. Maintain a gentle simmer.

6. 06

   After 8 minutes of cooking, whisk the squid ink into a small splash of stock, then stir it directly into the risotto, coating the grains in a deep, lustrous black color. Continue cooking, adding stock as needed, for another 7-8 minutes until the rice is perfectly al dente.

7. 07

   While the risotto finishes, heat a splash of olive oil in a separate searing-hot pan with the bruised garlic clove. Sear the baby squid rapidly for 45-60 seconds just until opaque. Season lightly with salt, remove from heat, and discard the garlic.

8. 08

   Perform the 'mantecatura': Remove the risotto pan from the heat. Vigourously whip in the cold cubed butter and grated Parmigiano Reggiano, shaking the pan back and forth to create a creamy wave ('all'onda'). Season with sea salt to taste.

9. 09

   To serve, ladle the black risotto onto flat, warm plates, tapping the bottom of the plates to spread the rice evenly. Elegantly arrange the seared baby squid on top. Pipe small, delicate dots of the Amalfi lemon gel around the plate, and garnish with micro-basil. Serve immediately.