Risotto nero from Twelve: A Tuscan Cookbook by Tessa Kiros
This is definitely a surprise if you’ve never seen it. A beautiful, interesting and striking black dish which always seems to prompt a few questions. It really does have something special and...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Skillet
- Wooden spoon
- Ladle
- Stove
- Grater
- Serving bowl
- Plate
- Measuring cup
- Spoon
Ingredients
- 4 tablespoons olive oil
- 1 medium white onion, peeled and finely chopped
- 3 garlic cloves, peeled
- 250 ml (1 cup) white wine
- 1 1/2 litres (6 cups) fish stock
- 700 g (1 lb 9 oz) squid with their ink, or about
- 10 g (¼ oz) of separate squid ink
- a small bunch of parsley leaves, chopped
- 500 g (1 lb 2 oz) risotto rice
- 1 tablespoon tomato passata
- ½ a dried red chilli
- 50 g (1¾ oz) butter
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