Risotto Nero - Squid - Grilled peppers and non-alcoholic kiwi Mojito
Recipe, Food, Styling & Photo: Oliver Schwarzwald
Kiwi goes well with oyster...
The sea-like smell, the green grassy note with the kiwi have often struck me. I could not do anything with it until now. During my research, I stumbled upon a special food pairing. Top chef Sang-Hoon Degeimbre combines oyster and kiwi to the "Kiwitre". Sounds exciting to me, but it's a step too far.
Besides, we've had oysters before. The idea of combining sea flavors with a kiwi drink I find exciting. A risotto with fish stock and sepia ink has a lot to offer in terms of fish flavor. For me, that's enough sea in it for now. Kiwi becomes a mojito with non-alcoholic rum substitute from Lysre's. The fresh and acidic Mjioto is a successful combination with the dark risotto. The pairing also makes a visual impact.
Styling & Photo: Oliver Schwarzwald
The Risotto Nero:
As an appetizer for 4 people
80 gr. onion finely chopped
1 clove of garlic finely chopped
150 gr. risotto rice (carnaroli)
3 tablespoons olive oil
70 ml. dry white wine
1 sachet of sepia ink 8 gr.
750ml fish stock
30g parsley finely chopped
1/2 red bell pepper
30 gr. butter
1 lemon sliced for decoration
8 baby sepia (frozen already dipped in flour)
Oil for frying.
Sauté onion and garlic in a pot with the rice in oil until translucent. Deglaze with wine and bring to the boil briefly. Stir in ink and pour in some hot fish stock. Cook, stirring, until the rice has absorbed the liquid. Then add some stock again. Cook the risotto in this way for 25-30 minutes.
Cut the bell pepper in thirds lengthwise. Grill the lemon slices and the peppers in a grill pan on high heat. Let cool briefly and chop.
Stir butter, parsley and peppers into risotto.
Turn cuttlefish in flour if necessary and fry in oil. Season with salt.
Serve all together.
The drink:
1 drink / large glass.
2 kiwi
4 leaves mint chopped
4 cl Lyre's Dark Cane
1 cl Mint Syrup
1 cl Cane Sugar Syrup
0.5 cl lime juice fresh
Soda water
1 slice of lime
2 sprigs of mint
Peel kiwis and puree in a container with a blender. Add puree to a shaker with Lyre's, chopped mint, cane syrup, mint syrup, and lime juice and ice and shake vigorously. Fill highball glass with ice, add lime slice and mint sprigs. Strain the shaken puree into the glass, top with soda and stir with a bar spoon.
Recipe, Food, Styling & Photo: Oliver Schwarzwald