Squid ink risotto

Time 1 hour 15 minutes
Yields Serves 4
Squid ink risotto
(Kirk McKoy / Los Angeles Times)

Pickled chiles


In a saucepan, bring the vinegar, sugar and salt to a boil. Remove from heat and pour over the chiles in a glass bowl. Keep the chiles suspended in the liquid for three hours to pickle.


Place the vegetable broth in a small pot and bring to a gentle simmer on the stove.


Meanwhile, heat the oil in a medium pot over medium-high heat. Add the onion and cook until softened, 4 to 6 minutes. The last minute or so, stir in the garlic and cook until aromatic. Add the rice and cook, stirring to lightly coat, about 2 minutes. Increase the heat to high, add the wine and cook until the wine is almost completely evaporated.


Add a ladleful of broth and cook, stirring constantly, until the broth is almost completely absorbed. Continue adding a ladle of broth as each is absorbed by the rice.


When the risotto is al dente, stir in the cream, squid ink, sun-dried tomatoes, tuna and pickled chiles. Cook, stirring until the flavors are married, then stir in the parmesan. Taste, and season if desired with salt. Serve the risotto in bowls, garnished with basil.

Adapted from Crudo in Phoenix. Squid ink is available at select gourmet markets and cooking supply stores, as well as online.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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