Risotto with squid ink and huitlacoche

Patricio Wise

Ingredients

For the Risotto:

100 grams really finely diced onion
1 cup arborio rice
1 cup sharp white wine
1 Tablespoon squid ink
2-3 cups chicken stock or water
75 grams unsalted butter
3/4 cup whipping cream, whipped to soft peaks
30 grams shredded parmegiano-regiano
Sea salt and freshly ground black pepper to taste

For the huitlacoche:

50 grams unsalted butter
150 grams FRESH huitlacoche (the canned stuff is just not the same)
1/4 cup chicken stock
Juice of 2 limes
Sea salt and freshly ground black pepper to taste

Instructions

For the risotto:
 
Cover one frypan with a thin film (about 2 mm) of corn oil or similar and heat to low-medium heat and add the onion. Saute slowly until translucent but not brown, about 2-3 minutes. Add the rice and move around to avoid burning until you can smell toasted rice. Add the wine and increase the heat to medium high. Do not stir and let it evaporate until you can no longer smell the burnt alcohol but it’s beginning to smell like toasted rice again and the grains are separated and look like before adding the wine. Reduce heat and add ¼ cup of the stock and move around to avoid burning until evaporated. Add the squid ink and ¼ cup more and move around to paint it all. Keep adding the stock and stiring constantly until rice is al dente. Remove from heat and add the butter cut in small cubes to emulsify the rice. Add the whipped cream and stir until completely incorporated. Add the parmegiano-reginao and stir until incorporated. Serve and top with the huitlacoche.

For the huitlacoche:

Add the butter to the second frypan and heat slowly until melted through. Add the huitlacoche and increase the heat a little to “sear” some of it. When the pan looks dry, add the lime juice and when evaporated or absorbed add the stock and reduce until the pan is dry again. Season with sea salt and freshly ground pepper. Use to top the risotto.

Notes

Number of Servings: 4-6

Time to Prepare: 40 minutes