Squid Ink Risotto

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    24mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    417
based on 11 ratings

A quick and easy version of Risotto Nero.

recipe updated 25 Oct. 2022

Ingredients

  • Shallot icon
    Shallot
    75 g
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Risotto rice icon
    Risotto rice
    300 g
  • White wine icon
    White wine
    50 g
  • Squid ink icon
    Squid ink
    20 g
  • Garlic clove icon
    Garlic clove
    2
  • Fish stock icon
    Fish stock
    600 g
  • Unsalted butter icon
    Unsalted butter
    20 g
  • Fresh chives icon
    Fresh chives
    2 teaspoons

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 140°C, speed 3
  8. Then add risotto rice to the kCook bowl
  9. Cook with filler cap removed - 4 min, 98°C, speed 4
  10. Turn direct prep attachment to position 1
  11. Slice shallot into the kCook bowl with direct prep attachment
  12. Turn direct prep attachment to position 2
  13. Add white wine to the kCook bowl
  14. Add squid ink to the kCook bowl
  15. Add garlic clove to the kCook bowl
  16. Cook with filler cap removed - 5 min, 98°C, speed 4
  17. Then add fish stock to the kCook bowl
  18. Cook with filler cap removed - 10 min, 98°C, speed 4
  19. Then add unsalted butter to the kCook bowl
  20. Season to taste
  21. Stir with filler cap removed - 30 sec, 60°C, speed 4
  22. Serve
  23. Garnish with fresh chives
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