Chorizo + Squid Ink Risotto
For her collaboration with The FareTrade, Chef Sarah Schafer crafted a flavor packed Squid Ink Risotto featuring Chorizo, Mussels + Clams, all topped with a healthy dose of Grana Padano + The Gracious Gourmet's Hatch Chile Pesto. Indulge + master this recipe alongside Chef Sarah Schafer. Share your creations with us on Facebook + Instagram by tagging @TheFareTrade!
Ingredients
For The Risotto:
3 Tablespoons, Olive Oil
1/4 Cup, Dried Chorizo, Diced
2 Cloves, Garlic, Minced
2 Medium Yellow Onions, Small Diced
1/2 Cup, White Wine
3 Cups, Carnaroli Rice
8 Cups, Chicken Stock
1/2 Cup, Grated Grana Padano Cheese
1 Teaspoon, Squid Ink
2 Tablespoons, Unsalted Butter
1 Lemon, Zested, Finely Minced
For The Shellfish:
1 Teaspoon, Unsalted Butter
1 Teaspoon, Olive Oil
1 Shallot, Slivered
1 Clove, Garlic, Slivered
1/2 Pound Mussels, Cleaned Of The Beards
1/2 Pound, Manila Clams
1 Tablespoon, Gracious Gourmet Hatch Chile Pesto
2 Tablespoons, Fine Herbs (Parsley, Tarragon, Chives)
1/2 Pound Squid, Cleaned + Cut Into 1/4 Inch Pieces
1/4 Cup, White Wine
2 Tablespoons, Truffle Oil
Grana Padano Cheese, To Garnish
Chef Sarah Schafer shows you how to perfect this dish with her step-by-step video tutorial!
Directions
For The Risotto:
1. Sweat onions and chorizo until translucent
2. Add Carnaroli rice until grains begin to toast, about 4 minutes
3. Once rice is toasted, deglaze the pan with half of the white wine. Add the garlic.
4. Slowly add the chicken stock one cup at a time, letting te liquid absorb after each addition while continuously stirringuntil risotto is just about al dente, approximately 20 minutes
5. Add squid ink and season to taste with salt and pepper (keeping in mind that the squid ink will add salt and brine to the risotto)
6. Remove from the heat and add the Grana Padano, remainder of white wine, butter, and lemon zest
7. Serve immediately
NOTE: If reheating, chill risotto on a baking sheet lined with parchment, and reheat slowly on stove with additional chicken stock
For The Steamed Shellfish:
1. Soak all shellfish in cold salted water for 1 hour to ensure it is cleaned well of sand. Drain and reserve till needed.
2. Melt butter and oil in a saute pan on medium-high heat
3. Add shallots, garlic and pesto and saute till fragant, about 1 minute
4. Add shellfish and toss in oil mix, deglaze with white wine and chicken stock
5. Add herbs and squid. Toss lightly and the residual heat should cook the squid perfectly
TO PLATE:
1. When ready to serve place risotto in medium pot to reheat and add a touch of stock and butter. Adjust seasoning as needed
2. In a semi-shallow bowl, place the risotto to one side and the shellfish to the other
3. Finish each bowl with a drizzle of truffle oil and a few shaved pieces of Grana Padano