had some squid ink in the freezer. decided to do squidink risotto, and some pasta & steak this evening on 20.8.2017. ^^
i prepared some squid & prawns.
for the risotto i prepared small cut pieces about 2cmx2.5cm. for the pasta i cross cut larger pieces of squid. and seasoned them with fish sauce & pepper (say) 2 hrs before cooking.
i defrosted 2 pieces (about 300g each) of grain fed black angus ribeye. i also had some chicken stock for risotto.
for prawns, i kept 6 with heads & shells for risotto, just cut the centre to devein.
for pasta, i kept 12 prawns shelled & deveined. i fried the heads & shells in butter & boiled for stock to be used for the squid ink risotto.
& i had some sweet basil which i planted & grew myself.
i browned 2 whole bulb of peeled garlic for risotto & pasta.
added some chopped yellow onions frozen mixed vegetables & some sweet basil, plus the squid ink to the garlic & oil. then added 2 cups of arborio rice (could not get carnaroli rice) off fire & fried.
added the prawn stock. bring to boil & put in a 210degC oven for 8mins.
so rice was 90% cooked, alread very tasty…
whens erving, added squid & more stock & boiled a bit more. then added 1 tbsp butter, tossed & mixed.
for the pasta, i just fried cut chili padi wit the garlic oil, then added prawns, followed by squid.
the i off fire, added the spaghetti & tossed.
add sea salt to taste…quite a tasty pasta, though i had done better before…
the best dish was the ribeye.
i only salt & pepper when about to fry. very high heat skillet, charred one side then the other, in butter.
medium rare, very tender & flavourful beef steam.
an enjoyable dinner for 6pax at home.