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Squid Ink Risotto and Sea Urchin

Squid Ink Risotto and Sea Urchin

Preparation time:

  • 5mins

 

Cooking time:

  • 20mins

 

Specialty:

  • Dairy-free
  • Gluten-free
  • Pescatarian

 

This Risotto is the perfect combination of seafood flavors and aromas. It's balanced in saltiness and sweetness and it's absolutely delicious. It's a must-try if you love sea urchin. 

 

Ingredients (2 Servings):

  • 180g Riso Acquerello or Carnaroli or Vialone Nano
  • 100g Sea Urchin
  • 2-3 Teaspoons of Squid Ink 
  • 1 Teaspoon of Organic Rice Flour or Tapioca Flour
  • Extra-virgin Olive Oil 
  • Sea Salt

 

Instructions:

  • Pre-heat 2 tablespoons of extra-virgin olive oil in a large saucepan.
  • Once the oil is warm, add the rice and toast it for a couple of minutes. 
  • Pre-heat water in a saucepan and keep it at a medium heat.
  • Start pouring small amounts of water in the pan with the rice and continue stirring. Keep doing this for half of the rice cooking time. 
  • Add the squid ink to half a glass of warm water and stir until it's fully mixed.
  • Make sure you add the right amount of water to make the risotto creamy (and not brothy or overcooked).  
  • Add the water with the squid ink little by little to the risotto and continue stirring. Add sea salt to taste.
  • Mix 1 teaspoon of tapioca flour with 1/4 glass of cold water. Add this mixture to the risotto once there's 1 minute left. Stir all together and turn off the fire. 
  • Once the risotto is finally cooked, drizzle some extra-virgin olive oil and mix all together.
  • Plate the risotto and add the sea urchin on top.  

 

07.06.2021

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