Black risotto

Course Side dish
Servings 4 pax


  • 1 pcs lemon
  • 1 pcs shallot
  • 0,5 pcs garlic
  • 2 tblsp olive oil
  • 150 g Rice, risotto
  • 5 dl Chicken stock
  • 20 g butter
  • 3 tblsp Squid ink
  • 20 g Cheese. Parmesan
  • 0,2 dl cream
  • 4 slices Parma ham
  • 4 pcs green asparagus



  • Make zestes of the lemon. Chop the shallot. Heat the oil in a pan and bake the shallots until shiny. Add the lemon zestes and garlic. Do not color them! Add the rice and bake until glaze. Add a little chicken stock and let the rice absorb the liquid. Continue this proces until the rice does not absorb any liquid. About 20 minutes. Remove the lemon zestes. Blend the squid ink, butter and parmesan cheese in the risotto. A last, blend the thickend cream.


  • Heat the oven to 150ºC or 300ºF. Bake the Parma ham between baking paper until crusty. About 15 minutes. Wash and peel the green asparagus. Blanch for a few minutes and set aside.


  • Put a round of risotto in the middle of a plate. Decor with the Parma ham, asparagus and lettuce.
Tried this recipe?Let us know how it was!
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rating recept