Risòto col néro is a signature dish of Venetian cuisine. The dramatic colouring reflects the culture of the city and its relationship with the sea. The squid ink gives it a deliciously subtle flavour, perfectly paired with delicate flaky cod and zingy lemon. (Gluten-free, suitable for coeliacs.)
Prep Time
35 min
Cuisine
Italian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (fish, celery, mollusc)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Peel and dice the brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat
Once hot, add the diced onion with a pinch of salt and cook for 4-5 min or until softened
2
Meanwhile, peel and finely slice (don't chop!) the garlic
Dissolve the Knorr vegetable stock cube[s] in 700ml [1.3L]boiled water
3
Once the onion has softened, add the sliced garlic and arborio rice and cook for 1-2 min or until coated in the oil and lightly toasted (this is known in Italian as tostatura!)
4
Once the rice has toasted, add the vegetablestock, a ladle at a time, then add the squid ink stirring continuously for 20-25 min or until all the stock has been absorbed and the rice is cooked with a slight bite (this is known as al denté!)
Tip: Add a splash more water and keep cooking if the rice needs more time!
5
While the rice is cooking, cut the lemon[s] in half
6
Once the rice has been cooking for 15-20 mins, heat a separate, large, wide-based pan (preferably non-stick) with a knob of butter and a drizzle of vegetable oil over a medium-high heat
Once hot, add the codfillets to the pan and cook for 4 min, carefully flipping once halfway through, then season with a pinch of salt
Tip: Your fish is cooked once it flakes easily!
7
Once the rice is cooked, stir through a generous knob of butter and the juice of 1/2 [1]lemon – this is your risotto with squid ink
Wash and drain the wild rocket
8
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