The tip is to cook it carefully and make sure it is not over cooked! Don’t experiment with making risotto when you’ve invited your new boss or new boyfriend over for dinner. Practice really does make perfect, and there are some people you don’t want to practice on.😝😝😝 . . . . Squid Ink Risotto (For Four) Ingredients: 200g Risotto Rice 1 large shallot, diced 1 garlic clove 200ml of white wine 3 table spoon of squid ink sauce (Or more, depends the color you want) 500ml of fish stock 6 scallops 20g of butter 1 lemon, zested Olive oil Chopped chives, to garnish
Steps: 1) Start the squid ink risotto by sweating the diced shallot and garlic in a wide bottomed pan with a little oil until soft and sweet 2) Add the risotto rice and fry for a few seconds until lightly toasted 3) Add all of the white wine and cook until all of the liquid has been absorbed into the rice 4) Add the squid ink into the pan. After a minute start to ladle in the fish stock, wait until each ladle of stock is absorbed before adding the next. Do this until all of the fish stock has been added, the process should take around 25 minutes 5) Stir the contents of the pan continuously, cooking on a medium heat. When the risotto is nearly cooked, but still has a soft, fluid consistency add a knob of butter and stir through. Add pepper and salt if needed. 6) Quickly pan fry the scallops (please dry it with kitchen paper first! Make sure it is very dry) in a hot pan with a splash of oil and butter for 1–2 minutes on each side – do not overcook 7) Serve the rice with the scallops on top and a sprinkling of chopped chives and lemon
Swap to see the steps and the black truffle products I used. Chicken I have used S pure whole chicken which is without administration of antibiotics, growth hormones or growth promoters. SO YUMMMMMM!!! 個雞皮焗到好脆而內面又超級juicy, 真係好好食架!
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