Squid Ink Risotto with Baby Shrimp, Grilled Calamari, Spicy Sopr - | WBTV Charlotte

Squid Ink Risotto with Baby Shrimp, Grilled Calamari, Spicy Sopressetta & Fennel Confit

Presented by Executive Chef Mike Suppa, Vivace

Serves 4

Fennel Confit

3 fennel heads (cut into ¼)                                               

2 cups olive oil                                                                                

3 garlic cloves (smashed)                                                  

1 sprig rosemary                                                                              

1 orange                                                                               

Place all ingredients in a shallow pan and cook in a 300 degree oven covered for 1 hour or until fennel is fork tender.  

Allow fennel to cool in olive oil to room temperature

Remove fennel and julienne – strain oil and reserve under refrigeration for further use

Risotto Base

2 cups aborio rice                                                   

½ cup yellow onion, diced

1 tablespoon garlic, chopped                                           

2 quarts chicken stock (hot)                                  

¼ cup olive oil                                                         

salt and pepper, to taste                                         

2 tablespoons squid ink                                                    

1 cup white wine                                                     

1 bay leaf                                                      

2 tablespoons thyme, chopped                                        

¼ pound butter, diced                                            

In a 12 quart saucepan, warm the olive oil over a med-low flame

In a separate pot, bring chicken stock to a boil

Cook onions and garlic in the oil until they are translucent 

Season with salt and pepper 

Once the onions are translucent, add the raw rice and cook for 3-4 min stirring constantly

Deglaze with the white wine and let reduce until almost dry

Once all of the wine has been absorbed add the bay leaf, then the chicken stock 2 cups at a time, still stirring constantly with a wooden spoon or rubber spatula

Once the risotto is almost completely cooked add the butter, thyme and squid ink to finish

Sauteed Shrimp and Calamari

1 cup shrimp (51-60)                                              

1 cup calamari                                                         

2 tablespoons shallots (sliced)                                         

2 tablespoons garlic (sliced)                                             

2 tablespoons soppressata (diced and rendered)         

¼ cup white wine                                                    

1 pint cherry tomatoes                                            

½ cup chicken stock                                               

¼ pound butter (diced)                                           

½ cup confit fennel (julienne)                              

¼ cup parsley (chopped)                                       

¼ cup blended oil                                                   

4 calabrian chili (oil packed)                     

salt and pepper, to taste                                         

In a large sautee pan over a high flame heat, add the shrimp and calamari and cook for about 2-3 min seasoning as we go.

Remove the fish from the pan and rest on the side

Add the sliced garlic and cook until golden brown, add the shallots, cherry tomatoes, soppressata, confit fennel and cook for 2-3min

Deglaze with white wine then add chicken stock

Finish with chopped parsley, calabrian chili and whole butter

Serve over finished squid ink risotto

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