A perfect meal from the Brussels sprout.

risotto black and white

Finally the weekend. Everything  was planned.  Cocktails in one of Romes  more swanky bars, followed  by a quick limousine ride to a waiting jet and dinner on the Almalfi coast …… O.k , back to reality!
 After tasting  three wines during the Sommelier course in Orvieto, I was at home by 8.30 pm, the fireplace was on. In 25 minutes I had prepared the risotto while Nick poured more wine into my glass …  what to say ,not the Almalfi, but … pretty much perfect anyway!  The risotto was  hot  and smelt great. With forks in hand and smiles on our faces,  we tucked in … then …snap, we both  suddenly thought . … “Bloody Nora  ,we haven’t taken a picture yet”! So , grabbing a wooden spoon I scraped around the bottom of the pans, managing to put together just enough for a finger food portion. So,  here it is ,black and white risotto , saved by the bell.

To tell the truth  the idea of black and white risotto is not mine, but comes from a very good Italian food blogger ,Sigrid or better known as the Brussels sprout.
Now a greeting to all and have a good weekend. Hopefully with a bit of sun!

Black & white risotto (serve 4 regular or 10 risotto finger food)

ingredients for white risotto: 150 g carnaroli rice, 70 g grated parmigiano reggiano, 1 scallion, 1 dl white wine, 2 tbsp butter, 1 l homemade vegetable stock, salt & pepper

ingredients for black risotto: 150 g carnaroli rice, 1 scallion, 1 dl white wine, 2 tbsp Evo olive oil, 10g squid ink, 1 tbsp butter, 1 tsp tomato extract, 1 l homemade fish stock, salt & pepper

Both risottos should be prepared simultaneously, so you need two different pots. And it takes 17 minutes to cook risotto.

For the white risotto: peel the scallion and chop it finely. Heat 1 tbsp butter in a medium pot or skillet, add the scallion and let it cook for a minute or two until it gets soft. Add the rice, and stir, allowing it to toast. Pour the wine, raise the heat, and let the wine evaporate. Keep your stock warm, and ladle some stock into the rice, about one cup at a time, then stir patiently until the stock’s absorbed before adding some more. When the rice is done, after 15 minutes or so, take it away from the heat, add the grated parmesan, the butter, and stir well, until you get a creamy but not too thick risotto. Add salt & pepper, and let it rest for a couple of minutes before serving.

For the black risotto: peel the scallion and chop it finely. Heat 1 tbsp olive oil in a medium pot, add the scallion, and let it cook until soft for one or 2 minutes. Add the rice, and allow it to toast, stirring, for one or 2 minutes. Pour the wine, raise the heat, and let the wine evaporate. Keep your stock warm, ladle one cup into the rice, and stir. Add the squid’s ink and the tomato paste, stir well, and keep on adding a little stock at a time, stirring continuously until the rice is tenderly cooked, this should take about 15 minutes. Finally, take the risotto off the heat, add another tablespoon olive oil, and stir well until you get a rather creamy consistency. Add salt & pepper, and let it rest for a couple of minutes before serving.

For the Finger food verion:serve both risottos in one glass, in two or more layers. Hand out the glasses together with little spoons.