Calamari with Black Rice and Brussels Sprout Leaves

Ingredients

• 1 onion
• 1 small garlic clove
• 4 tbsp olive oil
• 3 tbsp butter
• 250 g Risotto rice
• 200 ml dry white wine
• 700 ml fish stock
• 1 bay leaf
• 1 tbsp cuttlefish ink
• 1 piece untreated lemon zest
• Salt
• Pepper (freshly ground)
• 3 tbsp freshly grated Parmesan
• 200 g Brussels sprouts
• 600 g fresh squid
• 2 tbsp olive oil

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Heat 2 tbsp olive oil and 1 tbsp butter in a pot, sauté onions and garlic until translucent, then add the risotto rice and stir briefly to toast. Add half of the wine and reduce almost completely. Repeat with the remaining wine, then pour enough stock to just cover the rice, add the bay leaf, ink, and lemon zest. Reduce the liquid with occasional stirring until nearly gone, add a bit more broth, stir, and reduce again. Continue this process until the broth is exhausted and the rice is almost cooked (it should still have a slight bite, 15-20 minutes). Season with salt and pepper and fold in the parmesan.

2. 2.

   Blanch the Brussels sprouts by cutting off the ends and boiling them in salted water for about 6 minutes. Remove, shock in cold water, drain well, and separate the leaves from the heads.

3. 3.

   Wash and clean the squid, cut the mantle into rings and the tentacles into pieces.

4. 4.

   In a hot grill pan with oil, quickly sear the squid pieces until golden brown on all sides, season with salt and pepper, and serve atop the rice. Garnish with Brussels sprout leaves.