Take your taste buds on a gourmet journey with this unique Squid Ink Risotto topped with Uni Foam and Candied Lemon Zest. This obscure recipes combines the deep, oceanic flavors of squid ink and sea urchin with the bright acidity of candied lemon zest for a bold, sophisticated plate that’s sure to impress. Perfect for daring cooks and food lovers looking to experience obscure, high-end flavors in a stunning presentation!
Squid Ink Risotto with Uni Foam and Candied Lemon Zest
Elevate your dinner menu with this obscure yet exquisite recipe: Squid Ink Risotto with Uni Foam and Candied Lemon Zest. The risotto’s deep oceanic flavors pair beautifully with the creamy sea urchin foam, balanced by the zesty sweetness of candied lemon for an unforgettable, restaurant-worthy dish.
Ingredients
For the risotto:
- 300g Carnaroli rice
- 15g squid ink
- 1L fish stock
- 100ml dry white wine
- 1 shallot (50g), finely diced
- 2 cloves garlic, minced
- 50g unsalted butter
- 30g Parmigiano-Reggiano, grated
- 30ml olive oil
For the uni foam:
- 100g fresh uni (sea urchin roe)
- 100ml heavy cream
- 2g soy lecithin
- Salt to taste
For the candied lemon zest:
- 2 lemons, zest only
- 100g sugar
- 100ml water
Instructions
- Start with the candied lemon zest. In a small saucepan, combine sugar and water. Bring to a boil, stirring until sugar dissolves. Add lemon zest and simmer for 15 minutes. Drain and let cool on a wire rack.
- For the risotto, heat the fish stock in a separate pot and keep it simmering.
- In a large, heavy-bottomed pan, heat olive oil over medium heat. Add shallot and garlic, sauté until translucent (about 3-4 minutes).
- Add rice and stir for 1-2 minutes until grains are coated and slightly toasted.
- Pour in the white wine and stir until absorbed.
- Begin adding hot stock, one ladle at a time, stirring constantly. Wait for each addition to be absorbed before adding more. This process should take about 18-20 minutes.
- When the rice is almost done (al dente), stir in the squid ink. Continue cooking for 2-3 more minutes.
- Remove from heat and stir in butter and Parmigiano-Reggiano. Cover and let rest for 2 minutes.
- While the risotto is resting, prepare the uni foam. In a small saucepan, gently heat the cream (do not boil). Add uni and blend with an immersion blender until smooth. Add soy lecithin and blend again. Season with salt.
- Use the immersion blender to create a foam just before serving.
- To serve, divide the risotto among four plates. Top with uni foam and sprinkle with candied lemon zest.
Notes
Here are some creative variations for the Squid Ink Risotto with Uni Foam and Candied Lemon Zest recipe:
- Cuttlefish and Tomato Risotto
- Replace the squid ink with cuttlefish ink for a similar flavor profile.
- Add 100g of diced tomatoes to the risotto while cooking for a fresh, tangy twist.
- Finish with fresh basil instead of candied lemon zest.
- Seafood Risotto with Shrimp and Scallops
- Incorporate 200g of shrimp and 200g of seared scallops into the risotto.
- Use seafood stock instead of fish stock for added depth.
- Garnish with a sprinkle of chili flakes for a spicy kick.
- Miso-Infused Squid Ink Risotto
- Stir in 20g of white miso paste along with the squid ink for an umami boost.
- Top with sautéed mushrooms for an earthy element.
- Use sesame oil instead of olive oil for a nutty flavor.
- Vegetarian Black Bean Risotto
- Replace seafood with 400g of cooked black beans for a vegetarian option.
- Use vegetable stock instead of fish stock and omit the uni foam.
- Add roasted corn kernels for sweetness and texture.
- Lemon Garlic Risotto
- Omit the squid ink and replace it with 50ml of lemon juice and zest for a bright flavor.
- Stir in sautéed garlic and spinach towards the end of cooking.
- Top with toasted pine nuts for crunch.
- Saffron Squid Ink Risotto
- Add a pinch (about 0.5g) of saffron threads to the risotto while cooking for a luxurious touch.
- Use a combination of squid ink and saffron to create a unique color and flavor profile.
- Serve with grilled asparagus on the side.
- Spicy Chorizo and Ink Risotto
- Incorporate 150g of diced chorizo sausage into the risotto for a smoky flavor.
- Adjust seasoning by adding smoked paprika along with the squid ink.
- Garnish with fresh cilantro instead of candied lemon zest.
- Coconut Squid Ink Risotto
- Substitute half of the fish stock with 200ml of coconut milk for a creamy texture.
- Add lime juice and zest at the end for brightness.
- Serve topped with toasted coconut flakes.
- Herbed Squid Ink Risotto
- Stir in fresh herbs like dill or parsley towards the end of cooking for freshness.
- Use a mix of seafood (like mussels or clams) to enhance the dish’s complexity.
- Drizzle with herb-infused oil before serving.
- Pumpkin Squid Ink Risotto
- Add 200g of pureed pumpkin to the risotto along with the squid ink for a fall-inspired dish.
- Adjust seasoning with nutmeg or cinnamon for warmth.
- Top with crispy sage leaves for an aromatic garnish.
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 580 | 29% |
| Total Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 95mg | 32% |
| Sodium | 680mg | 28% |
| Total Carbohydrates | 65g | 22% |
| Dietary Fiber | 2g | 8% |
| Sugars | 8g | – |
| Protein | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.