Black risotto with a copper touch
A slow-cooking recipe made with the exclusive hob Infinity G1, sharing Italian roots but also an unforgettable design thanks to the soft risotto garnish with copper-look details.
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INGREDIENTS
For the rice:
– 3 Tablespoons of olive oil
– 1 Onion
– 1 Clove of garlic
– 125ml Dry white wine
– Squid ink
– 1L Shellfish stock
– Salt
– Black pepper
– 500g Squid
– 30g Butter
– Parmesan cheese (optional)
To garnish
– Copper food colouring
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DIRECTIONS
1 Heat the stock on one side and brown the squid on the other in a pan over high heat. Chop and set aside.
2. In a large pan, stir fry the chopped onion and garlic. When the onion is translucent, add the wine and the squid ink, and reduce until alcohol evaporates.
3. Then, incorporate the rice, toss well to combine with the ink, and cook for a minute. Add three ladles of stock and toss. Add the rest of the stock little by little and stir the rice from time to time until cooked, it will take around 15 minutes.
4. After ten minutes, combine with the chopped squid and keep cooking it for the rest of the five minutes. Add some butter and Parmesan cheese.
5. Plate the rice with a mousse ring and garnish with a square of edible copper.
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