Name: Sous Vide Squid Ink Risotto with Crispy Zucchini
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300g arborio rice; 1 cup white wine; 1/2 cup squid ink; 4 cups chicken or vegetable broth; 2 tbsp butter; 1 tbsp olive oil; 1 small onion, finely chopped; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; 1 zucchini, cut into small cubes; Oil for frying; Fresh parsley for garnish

A refined technique using sous vide to cook the risotto base, paired with a side of crispy zucchini brunoise for a modern twist on the classic Italian dish.

Method

Prepare a sous vide water bath at 70°C (158°F).
In a vacuum-seal bag, combine arborio rice, onion, olive oil, and a splash of white wine. Seal the bag and submerge in the water bath for 30 minutes.
While the rice cooks, heat broth in a separate pot and keep warm.
After 30 minutes, remove the rice from the bag and transfer to a saucepan. Add squid ink and stir to coat the rice.
Gradually add warm broth, one ladle at a time, stirring constantly until each addition is absorbed. Cook for 15-18 minutes until the rice is al dente.
In a separate pan, fry zucchini cubes in oil until golden and crispy. Drain on paper towels.
Stir Parmesan into the risotto and season with salt and pepper. Serve with crispy zucchini on the side.