Name: Squid Ink Risotto with Crispy Zucchini Using Quick-Fermented Rice Base
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 250g carnaroli rice; 1/2 cup dry white wine; 1/4 cup squid ink; 4 cups vegetable broth; 2 tbsp unsalted butter; 1 tbsp olive oil; 1 small onion, finely chopped; 1/2 cup grated Parmesan; Salt and pepper to taste; 1 zucchini, diced; Oil for frying; Chopped chives for garnish

A contemporary Italian risotto featuring a quick-fermented rice base and served with golden zucchini brunoise.

Method

In a bowl, combine carnaroli rice with 1/2 cup water and 1 tsp yeast. Cover and let ferment at room temperature for 2 hours, until slightly bubbly and aromatic.
In a large saucepan, heat olive oil and butter over medium heat. Add onion and sauté until softened.
Add the fermented rice and stir to coat with oil. Cook for 1-2 minutes.
Pour in white wine and stir until absorbed.
Add squid ink and stir to coat the rice. Begin adding warm broth, one ladle at a time, stirring constantly until each addition is absorbed.
Continue this process for 18-20 minutes until 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, garnished with chives.