Best Black Risotto Recipes

BLACK SQUID INK RISOTTO WITH GRILLED PRAWNS, LOBSTER AND GREEN ONION VINAIGRETTE

Steps:

• Heat olive oil in medium saucepan over medium-high heat. Add onions and garlic and saute until soft. Add the rice and mix to coat with the oil and cook for 2 minutes. Raise the heat to high, add the wine and cook until all the liquid has evaporated. Place the stock and the squid ink in a large saucepan over high heat and stir to combine. Begin adding the hot squid stock 1 1/2 cups at a time and cook until the liquid is absorbed. Continue until the stock is gone and the rice is al dente. Add the squid and cook for 2 to 3 minutes. Stir in the parsley and season with salt and pepper to taste.
• Preheat grill or grill pan. Toss prawns in olive oil and season with salt and pepper. Grill for 2 to 3 minutes on each side until just cooked through.
• Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain and shock in cold water. Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed. With the motor running, slowly add the oil until emulsified. Add the honey, season to taste with salt and pepper and pour into a squeeze bottle.
• Assemble: Spoon the risotto into 4 bowls. Top each bowl with 2 prawns and drizzle with the green onion vinaigrette and some of the chopped lobster.

BLACK BEAN RISOTTO

Steps:

• Add 1/2 the olive oil to a saute pan over medium heat. Add the garlic, jalapenos and onions and saute for about 3 to 4 minutes, do not brown. Add the chili powder, cumin, oregano, bay leaf, beans and tomatoes and cook for about 2 to 3 minutes until all ingredients are warm, then set aside.
• Add the other 1/2 of the olive oil to a sauce pot and saute the rice until warm, about 30 to 60 seconds. Transfer the rice to the inner cooking pan of the RIZO Micom Rice Cooker and Warmer and place inside the cooker. Pour the heated chicken stock over the rice and then place the sauteed ingredients on top of the rice. Close the lid and press the risotto button to start. When the rice is finished it will automatically switch to warm mode. Press the RESET button. Add the salt, pepper, butter and cheese, mix all and serve immediately. Garnish with cilantro, scallion flowers and maduros.

BLACK RICE RISOTTO

Steps:

• Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes.
• Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes.
• Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup parmesan. Divide among bowls. Top with the remaining 1/4 cup parmesan and the basil.

BLACK CHERRY-BLACK PEPPER LAMB CHOPS WITH SWEET PEA RISOTTO

Steps:

• Place the stock in a medium pot and warm it up over medium-low heat.
• Place an oven rack 8 inches from the broiler and preheat the broiler to high.
• In a medium skillet over medium to medium-high heat, melt a tablespoon of the butter with a tablespoon of the EVOO, once around the pan. When the pan is hot, add the onions and garlic and cook for 2 to 3 minutes, then add the Arborio and cook for a minute more. Add the wine and cook it all away, 1 minute. Add a few ladles of warm stock and let the rice absorb it, stirring occasionally. The risotto will take 22 minutes to cook. Add a ladle of broth as each addition is absorbed, until the risotto is starchy, creamy, and cooked to al dente. Add the peas when the risotto is just about al dente, the last minute or two. Add the cheese, mint, and parsley just before serving.
• When the risotto is half cooked, 10 minutes from being done, drizzle the lamb chops with EVOO and arrange them on a slotted broiler pan. Place the chops under the hot broiler and cook for 8 to 10 minutes for medium rare. Place a tiny pan on the stove over medium heat. Add the remaining tablespoon of EVOO and the shallots to the pan. Cook the shallots for 2 minutes, then add the preserves and whisk them together with the balsamic vinegar and black pepper. Heat them to a bubble, then remove them from the heat and add the remaining tablespoon of butter. Whisk the butter into the sauce.
• Season the risotto with salt to taste. Place a generous serving of risotto into shallow dinner plates. Arrange 2 chops on each plate alongside the risotto and drizzle the black cherry-black pepper glaze over the chops. Garnish the plates with extra sprigs of mint.

BLACK-EYED PEA RISOTTO WITH BACON AND SOUTHERN GREENS

Steps:

• Place peas in a pot and put enough cold water to cover beans. Soak for one hour. Then bring to a boil. Lower heat and simmer until fully cooked, about one hour.
• In a large Dutch oven, heat olive oil and 1 tablespoon butter, add onions, celery and peppers, when translucent and just starting to caramelize, add in garlic and saute briefly, add in rice and saute, stirring frequently to coat kernels with the oil for 2 minutes. Slowly start adding in the hot chicken stock 1 cup at a time, stirring constantly on medium-low heat. Continue this method until chicken stock remaining is about 1 cup and check for the consistency of the rice. It should be creamy with a tiny bit of resistance to the grain. Turn off heat, drain peas well, and slowly fold into risotto, adding the 2 tablespoons of remaining butter, Parmesan and salt and pepper, to taste. If risotto is too thick, gently stir in the remaining chicken stock to desired consistency.
• Heat reserved bacon fat in a saute pan, stir in greens, allowing them to wilt, when almost wilted, add in 4 tablespoons vinegar, when wilted, add in bacon, zest and salt and pepper to taste.
• Place risotto on serving plate(s) and top with the Southern Greens, dress with reserved tablespoon of vinegar and the extra-virgin olive oil. Garnish with a sprinkle of Parmesan.

BLACK AND ARBORIO RISOTTO WITH BEETS AND BEET GREENS

Steps:

• To cook the black rice, combine with 2 cups water in a saucepan, add salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 40 minutes, until all of the liquid has been absorbed by the rice. Remove from the heat, remove the lid from the pan and place a dish towel over the pan, then return the lid. Let sit for 10 to 15 minutes.
• Bring the stock to a simmer in a saucepan. Season well and turn the heat to low. Stack the stemmed, washed greens and cut crosswise into 1-inch-wide strips.
• Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the rice and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes.
• Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 10 minutes.
• Stir in the greens, the diced beets and black rice and continue adding more stock, enough to barely cover the rice, and stirring often, for another 10 to 15 minutes. The arborio rice should be chewy but not hard in the middle - and definitely not soft like steamed rice. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Now is the time to ascertain if there is enough salt. Add if necessary.
• When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another ladleful of stock, the Parmesan and the parsley. Remove from the heat. The risotto should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.

SWEET CORN, BLACK TRUMPET AND TRUFFLE RISOTTO

Steps:

• Over medium heat, in a large saute pan, heat the olive oil and 1 tablespoon butter. Heat the oil for 1 minute. Add the onions, corn, salt, white pepper, and black pepper. Saute for 3 minutes. Using a wooden spoon, stir in the risotto. Saute for 2 minutes. Stir the stock into the risotto. Bring the liquid up to a simmer, about 6 minutes. Stir in the mushrooms and garlic. Simmer the risotto for 18 minutes, stirring constantly. Stir in the remaining butter, cream, grated cheese and truffle oil. Simmer for 2 minutes, stirring constantly. Remove from heat and serve. Garnish with shaved truffles.

BLACK TRUFFLE RISOTTO

Steps:

• Method Using a fine cheese grater, grate two thirds of the fresh Truffles into a mixing bowl. Grate the cheese into the same bowl, and add the diced butter and 1tbsp olive oil. Mix gently. Bring a small saucepan to the boil with the vegetable stock and keep on slow simmer. Meanwhile using a heavy based flat bottomed pan, saute the onion in 1tbsp of olive oil until translucent. Add the rice to the onion and heat through until all grains are hot and coated in oil. Add 1 cup of wine to the rice and stir until dissolved. Then add 1 cup of hot stock, again stirring until dissolved. Keep adding small quantities of stock until rice is cooked. This will take approx. 15 minutes from adding 1st cup of wine. Rice should be al dente, not too runny, but moist with no excess liquid remaining. Turn off heat and add the diced butter fresh Truffle and parmesan mixture, and quickly beat into the risotto until you get a creamy finish. Leave for 1 minute. Plate up the risotto. Shave the remaining fresh Truffles over the individual portions at the table to ensure that you maximise the experience of the fresh Truffle aroma.

BLACK RICE AND ARBORIO RISOTTO WITH ARTICHOKES

Steps:

• To cook the black rice, combine with 2 cups water in a saucepan, add salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 40 minutes, until all of the liquid has been absorbed by the rice. Remove from the heat, remove the lid from the pan and place a dish towel over the pan, then return the lid. Let sit for 10 to 15 minutes.
• To trim the artichokes, fill a bowl with water and add the juice of 1/2 lemon. Cut the stems off the artichokes and, with a sharp knife, cut away the tops - about 1/2 inch from the top for baby artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light-colored flesh beneath the tough bottoms of the leaves. Cut in quarters and cut away the chokes. Place in the bowl of acidulated water until ready to cook.
• Put your stock or broth into a saucepan and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned.
• Drain the artichoke hearts and pat dry. Heat the oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add the onion and salt to taste, and cook gently until tender, 3 to 5 minutes. Add the artichoke hearts and the garlic and stir for 2 to 3 minutes, until the artichoke hearts are beginning to color.
• Stir in the arborio rice and thyme and stir until the grains become separate and begin to crackle. Add the wine and cook, stirring, until the wine has just about evaporated and been absorbed by the rice. Stir in enough of the simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry and stirring often, for about 20 minutes. When the rice is tender all the way through but still chewy, it is done. Add pepper, taste and adjust seasoning.
• Mince the parsley and lemon zest together, and add to the risotto with the black rice, along with another ladleful or two of stock and freshly ground pepper. Simmer, stirring often, for 5 minutes. Remove from the heat, add another small ladleful of stock and a teaspoon or two of lemon juice, and stir in the cheese if using. Serve right away, in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

ITALIAN BLACK BEAN & ZUCCHINI RISOTTO

Steps:

• In large deep skillet over medium heat, heat oil.
• Add rice; stir to coat with oil.
• Stir in 4 cups water and salt; bring to a boil.
• Reduce heat; cover and simmer about 15 to 18 minutes, until most of the liquid is absorbed.
• Stir black beans, zucchini, salsa, 1 cup cheese and cilantro into rice mixture.
• Cover; cook about 8 minutes, until zucchini is tender.
• Sprinkle with the remaining 1/2 cup cheese.
• Remove from heat, cover and let stand 4 minutes, until cheese is melted.
• Serve with sour cream and green onions.

BEET AND BLACK RICE RISOTTO

Steps:

• 1. To cook the black rice, combine with 2 cups water in a saucepan, add salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 40 minutes, until all of the liquid has been absorbed by the rice. Remove from the heat, remove the lid from the pan and place a dish towel over the pan, then return the lid. Let sit for 10 to 15 minutes. 2. Bring the stock to a simmer in a saucepan. Season well and turn the heat to low. Stack the stemmed, washed greens and cut crosswise into 1-inch-wide strips. 3. Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the rice and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes. 4. Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 10 minutes. 5. Stir in the greens, the diced beets and black rice and continue adding more stock, enough to barely cover the rice, and stirring often, for another 10 to 15 minutes. The arborio rice should be chewy but not hard in the middle - and definitely not soft like steamed rice. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Now is the time to ascertain if there is enough salt. Add if necessary. 6. When the rice is cooked through, add freshly ground pepper, chees and parsley

TASTY CHICKEN RECIPE- BLACK TRUFFLE RISOTTO

Steps:

• Method- How to prepare this tasty chicken recipe- Mushroom Stock Combine all of the ingredients in a stockpot and bring to the boil. Cook rapidly for 1 hour. Taste the stock. If satisfied the mushrooms have imparted enough flavor and colour, remove from the heat and strain. Pour the stock back into the stockpot and reduce by one-third. The stock can be stored in the freezer for future use. Risotto Base Heat the chicken stock in a pan In a heavy based pan add the olive oil and heat Add the onion and cook with out color until soft and translucent Add the risotto rice and cook for a couple of minutes to crack the rice grains Add the white wine and cook until completely reduced Add the chicken stock and cook in the middle of the stoves for five minutes Remove from the stove and place thinly on a tray and chill immediately Once cool store in the fridge until required Acid Butter Combine the white wine, vinegar, onion, thyme and bay leaf in a saucepan and reduce liquid by four-fifths. Only a small amount of liquid should remain Gradually whisk in the butter to create a beurre blanc-butter style sauce Pass through a fine sieve into an airtight container and place in a refrigerator to set until firm, about 1 ½ hours To Serve Heat the mushroom stock in a heavy-based saucepan over low heat Place the risotto in a pan and add a ladle of the mushroom stock Cook until all the stock has been absorbed, stirring constantly to prevent the rice from sticking Add another ladle of stock Continue to add stock until the rice is cook to al dente Remove from the heat and stir in the Parmesan, acid butter Season with salt, pepper and tarragon Ladle the risotto in to the center of the plate Shave black truffle over the risotto and serve immediately

RISOTTO OF FENNEL AND BLACK BEANS

Steps:

• Heat olive oil in a nonstick saucepan over medium heat. Add fennel, onion, water, and garlic; cook and stir until onion starts to soften, about 5 minutes. Stir in rice until coated with oil and lightly toasted, 1 to 2 minutes.
• Stir 1 cup broth into the saucepan; cook until rice absorbs broth, about 5 minutes. Add broth a ladleful at time, stirring until rice is tender and creamy, 15 to 20 minutes in all. Stir in black beans; cook until heated through, about 5 minutes.

BLACK CHERRY AND BLACK PEPPER LAMB CHOPS WITH SWEET PEA RISOTTO

Steps:

• Place the stock in a small pot and warm it up over medium low heat.
• Place an oven rack 8 inches from broiler and preheat broiler to high.
• Heat 1 tablespoon extra-virgin olive oil 1 turn of the pan, with a tablespoon of butter in a medium skillet over medium to medium high heat. When the pan is hot, add onions and garlic and cook for 2 to 3 minutes the add Arborio and cook a minute more. Add wine and cook it all away, 1 minute. Add a few ladles of warm broth and let that cook off, stirring occasionally. The risotto will take 22 minutes to cook. Add a ladle of broth from time to time until risotto is starchy, creamy and cooked to al dente. Add peas about 2 minutes before serving. Add in cheese, chopped mint and parsley just before serving.
• When the risotto is half-cooked, 10 minutes from being done, drizzle the chops with extra-virgin olive oil and arrange on a slotted broiler plan. Place chops in oven under hot broiler and cook 8 to 10 minutes for medium rare. Place a tiny pan on the stove over medium heat. Add 1 tablespoon extra-virgin olive oil and shallots to the pan. Cook shallots 2 minutes then add the preserves and whisk them together with balsamic vinegar and black pepper. Heat to a bubble then remove from heat and add remaining pat of butter. Whisk butter into sauce.
• Season the risotto with salt to taste. Place a generous serving of risotto into shallow dinner plates. Arrange 2 chops on each plate alongside the risotto and drizzle the black cherry pepper glaze over the chops and garnish plates with extra sprigs of mint.

BLACK RISOTTO

Steps:

• Clean the cuttlefish by removing eyes, beak and transparent quill.
• Remove and reserve ink sac.
• Place cuttlefish in a bowl of cold water and soak for 30 minutes.
• Peel off as much skin as possible, cut the cuttlefish into strips and wash in plenty of cold water.
• Saute' onion and garlic in the oil until translucent.
• Add the cuttlefish and cook over moderate heat until golden, stirring from time to time.
• Add salt and pepper reduce heat, cover and cook for 30 minutes.
• Add the rice and stir briefly over high heat to blend flavors.
• Pour in several ladlefuls of boiling broth, the ink from the cuttlefish sac, and then little by little the rest of the boiling broth.
• Reduce heat to low and cook for about 15 minutes, stirring constantly.

CROATIAN DALMATIAN BLACK RISOTTO (CRNI RIZOT)

Steps:

• Wash octopuses carefully and thoroughly, take out the bone, and ink-bags put aside. Cut octopus into stripes.
• Finely mince garlic and parsley leaves.
• Mince onion and sauté it on olive oil. When onion becomes soft, add octopus, garlic, parsley, bay leaf, tomato, salt pepper and sauté it 30 minutes.
• After 30 minutes add 1 cup of wine and continue to sauté it. When octopus become soft, add what has left of wine.
• Wash rice in two (cold) waters and add to octopus. Cook rice according to manual time necessary (add water but count in the liquid you have already in a pot).
• Five minutes before ready add ink-bags. Put ink-bags one by one to decide how black you want your risotto. Cut hard sheep cheese into small cubes and add with ink-bags. This cheese will give the risotto rich and creamy taste.
• Cook for 2-3 minutes more and serve with grated parmesan cheese.

RISOTTO WITH BLACK BEANS & OLIVES

Steps:

• In pressure cooker, heat the oil.
• Sauté the onions and garlic until soft but not brown, about 2 minutes.
• Stir in the rice, coating thoroughly with the oil.
• Stir in 3 1/2 cups of the stock, the oregano and salt.
• Lock the lid in place and, over high heat, bring to high pressure.
• Lower the heat just enough to maintain high pressure; cook 5 minutes.
• Reduce pressure with a quick-release method.
• Remove lid, tilting it away from you to allow any excess steam to escape.
• The risotto will continue to absorb liquid at this point and should end up being slightly soupy.
• If necessary, stir in a bit more stock with the olives, black beans, coriander and pepper.
• Cook over medium heat, stirring constantly, until rice is tender but chewy.
• Serve immediately in shallow soup bowls.

BLACK RISOTTO

Steps:

• Clean the squid. Hold the sac with one hand and with the other reach inside and pull away the head and tentacles. With your fingers, scrape away the dark skin on the outside of the sac under cold running water. It will come away easily. Inside the sac is a transparent cartilege; pull this out and discard it. Thoroughly rinse the inside of the sac. Cut the tentacles from the head above the eyes. Remove the ink sac above the eyes and squeeze ink into a container. Reserve the tentacles and cut them in one-and-a-half-inch pieces. Cut the squid in rings one-fourth-inch wide.
• In a large heavy saucepan or skillet, soften the onion and the garlic in the oil and two tablespoons of the butter. Add the squid and cook until golden, stirring frequently. Reduce heat, cover and cook for 30 minutes, stirring from time to time.
• Add the rice and cook over fairly high heat, stirring constantly, until the grains are opaque. Pour in the wine, the ink from the squid and stir the rice well to prevent it from sticking to the bottom of the pan. When the liquid has evaporated, add a ladleful of hot broth. Repeat this procedure until the rice is almost tender, but firm. If you run out of stock, add warm water instead.
• Turn off the heat, add the butter and season the risotto to taste with salt and pepper. Serve immediately.

BUTTERNUT SQUASH RISOTTO W/ CHESTNUTS & BLACK TRUFFLES

Steps:

• In a 12- to 14-inch sauté pan or large rondeau over medium heat, add 3 tablespoons of the olive oil and lightly toast rice for two minutes. Remove rice and reserve on a separate dish. In the same pan, add pancetta and slowly cook until most the fat has rendered, about 3 minutes. Add the onions and the remaining 3 tablespoons of olive oil and sweat until onions become translucent. Add the toasted rice back to the pan and deglaze with the wine, allowing all the wine to reduce. Add 2 cups of chicken stock and stir slowly and constantly until liquid is absorbed. Repeat this step again with another quart of chicken stock and then add the squash, squash puree and chestnuts. Continue adding the stock a ladle at a time and begin to stir more vigorously as the stock gets absorbed. After about 15-20 minutes the rice should be just about cooked. Test the grains and look to ensure there is a small amount of bite left to the rice. If more liquid is required, hot water can be used to finish cooking the rice. Once cooked to the desired texture, pull the rice off the stove and finish with chopped bitter greens, grated cheese, butter, olive oil and finely shaved black truffle. To make the butternut squash puree, cut the squash into 3 or 4 evenly sized pieces. Season with salt and pepper, drizzle with the olive oil, and wrap in foil. Roast in the oven for 30 to 45 minutes, or until very soft. Remove from the oven and allow to cool for 5 minutes, then place the cooked squash in the bowl of a food processor and pulse to form a relatively smooth puree. Set aside.

BLACK RICE AND ARBORIO RISOTTO WITH ARTICHOKES

Steps:

• 1. Cook rice acc. to directions, remove lid, place dishtowel over and return lid to pot. Let sit for 10 to 15 minutes. 2. Put your stock or broth into a saucepan and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. 3. Heat the oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add the onion and salt to taste, and cook gently until tender, 3 to 5 minutes. Add the artichoke hearts and the garlic and stir for 2 to 3 minutes, until the artichoke hearts are beginning to color. 4. Stir in the arborio rice and thyme and stir until the grains become separate and begin to crackle. Add the wine and cook, stirring, until the wine has just about evaporated and been absorbed by the rice. Stir in enough of the simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry and stirring often, for about 20 minutes. When the rice is tender all the way through but still chewy, it is done. Add pepper, taste and adjust seasoning. 5. Mince the parsley and lemon zest together, and add to the risotto with the black rice, along with another ladleful or two of stock and freshly ground pepper. Simmer, stirring often, for 5 minutes. Remove from the heat, add another small ladleful of stock and a teaspoon or two of lemon juice, and stir in the cheese if using. Serve right away, in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.