Note on technique:
–
This risotto is intentionally not prepared in the traditional “all’onda” style.
A firmer texture is used to keep the sardines from sinking and to preserve the glossy glaze.
The lemon is reduced early in the cooking process to balance acidity and leave room for pomegranate acidity.
A short resting phase before adding butter ensures structure, stability, and a precise bite.
Risotto Base & Acidity
–
1. Sauté the shallots in olive oil until translucent.
2. Add the lemon juice and reduce completely.
3. Sauté the risotto rice for 1–2 minutes, until the grains are translucent on the outside but still slightly firm in the center.
Cooking & Coloring the Risotto
–
1. Stir the black squid paste or ink paste into the first ladle of stock and add it to the rice.
2. Add the remaining stock a ladle at a time, stirring constantly.
3. Cook for 18–20 minutes, until the risotto is creamy but firm.
Prepare the Anchovies
–
1. Preheat the oven to 220°C (425°F).
2. Arrange the anchovies in a fan shape on a baking sheet lined with parchment paper and lightly salt them.
3. Bake for 12–15 minutes, until lightly crispy but still glossy.
Risotto Finish
–
1. Remove the risotto from the heat.
2. Stir in butter or Parmesan:
Butter: 2 tablespoons ice-cold, stir in vigorously for shine and binding.
Or Parmesan: 30 g freshly grated, stir in.
3. Season with pepper and sea salt.
Serve
–
1. Place the risotto in the center of a flat plate.
2. Arrange the anchovies around it in a fan shape, like a sunburst, leaving a hole in the center.
3. Place a lemon slice in the center.
4. Decorate with dill or mint.
5. Brush the anchovies with a drizzle of acidic sauce and finish with a sprinkle of sea salt.
Enjoy! ♡
–
Johnnyring0 on
Nahhhht for me
doctorbanjoboy on
Fancy schmancy
russiangerman on
Fun fact, the starch on the outside of the rice is a huge part of what makes risotto creamy, but it burns off when toasting the rice, which is of course important for the flavor. Kenji did some tests with this and found rinsing the rice thoroughly with the broth so it gets saved is the best method.
seimalau on
So do you eat the bones or nah?
clycoman on
It looks like you are using powered stock mix? Why go through all of this work to make this refined dish and not make your own stock?
chibinoi on
That’s a strange series of flavor pairings, but it does look very pretty.
a2raelb on
wow, thats some proper food.
Interesting, have to try this recipe. How would you rate this on a difficulty and time scale? probably not something you do on a weekday?
GoodPyroar on
I love sardines and I love squid ink oh my goodness this looks absolutely divine can we be mutuals
10 Comments
Note on technique:
–
This risotto is intentionally not prepared in the traditional “all’onda” style.
A firmer texture is used to keep the sardines from sinking and to preserve the glossy glaze.
The lemon is reduced early in the cooking process to balance acidity and leave room for pomegranate acidity.
A short resting phase before adding butter ensures structure, stability, and a precise bite.
Obsidian Anchovy Risotto
Ingredients (3 servings):
–
Black Risotto
–
• 250 g risotto rice
• 1 shallot, finely diced
• 2 tbsp olive oil (approx. 30 g)
• Butter or Parmesan:
2 tbsp ice-cold butter (approx. 30 g)
or 30 g freshly grated Parmesan cheese
• Approx. 1 liter hot vegetable broth or fish stock
• Squid ink paste (a pinch, very concentrated)
Alternative: 2–3 drops black food coloring
• 2 tbsp lemon juice (approx. 30 g)
• Sea salt & black pepper to taste
Anchovies
–
• 600–700 g fresh anchovies, boned
• 1 pinch sea salt (approx. 1 g)
Acid Sauce
–
• 2 tbsp pomegranate molasses or balsamic reduction (approx. 30 g)
• 1 teaspoon honey (approx. 7 g)
Finish
–
• Fresh dill or mint, as desired
• 1 lemon slice per serving
Preparation
–
Risotto Base & Acidity
–
1. Sauté the shallots in olive oil until translucent.
2. Add the lemon juice and reduce completely.
3. Sauté the risotto rice for 1–2 minutes, until the grains are translucent on the outside but still slightly firm in the center.
Cooking & Coloring the Risotto
–
1. Stir the black squid paste or ink paste into the first ladle of stock and add it to the rice.
2. Add the remaining stock a ladle at a time, stirring constantly.
3. Cook for 18–20 minutes, until the risotto is creamy but firm.
Prepare the Anchovies
–
1. Preheat the oven to 220°C (425°F).
2. Arrange the anchovies in a fan shape on a baking sheet lined with parchment paper and lightly salt them.
3. Bake for 12–15 minutes, until lightly crispy but still glossy.
Risotto Finish
–
1. Remove the risotto from the heat.
2. Stir in butter or Parmesan:
Butter: 2 tablespoons ice-cold, stir in vigorously for shine and binding.
Or Parmesan: 30 g freshly grated, stir in.
3. Season with pepper and sea salt.
Serve
–
1. Place the risotto in the center of a flat plate.
2. Arrange the anchovies around it in a fan shape, like a sunburst, leaving a hole in the center.
3. Place a lemon slice in the center.
4. Decorate with dill or mint.
5. Brush the anchovies with a drizzle of acidic sauce and finish with a sprinkle of sea salt.
Enjoy! ♡
–
Nahhhht for me
Fancy schmancy
Fun fact, the starch on the outside of the rice is a huge part of what makes risotto creamy, but it burns off when toasting the rice, which is of course important for the flavor. Kenji did some tests with this and found rinsing the rice thoroughly with the broth so it gets saved is the best method.
So do you eat the bones or nah?
It looks like you are using powered stock mix? Why go through all of this work to make this refined dish and not make your own stock?
That’s a strange series of flavor pairings, but it does look very pretty.
wow, thats some proper food.
Interesting, have to try this recipe. How would you rate this on a difficulty and time scale? probably not something you do on a weekday?
I love sardines and I love squid ink oh my goodness this looks absolutely divine can we be mutuals
This is all you big dog