First dishes

Squid ink risotto with baby squid and turmeric cream


Ingredients for 4 persons

Extra virgin olive oil
1 bay leaf
1 clove of garlic poached
1kg Carnaroli rice
10g coarse salt
confit shallot
1lt. white wine
5dl vegetable broth
ink squid
acid butter
normandia butter
espelette chilli
fresh sage cut into julienne strips

500g Arborio rice
1 clove of garlic poached
1/2lt. chicken broth
2 spoons turmeric powder
1 spoon curry madras powder
50g normandia butter
50g grated parmigiano
1 bay leaf
extra virgin olive oil and salt

“Spillo” baby squid
fresh shelled peas
dried sage



In a hot pan pour a drizzle of oil, the bay leaf and the garlic clove. Pour and let the rice take temperature, massaging it. Add salt and a pinch of confit shallot. Pour in the white wine, add boiling vegetable broth, non-reduced bisque and squid ink. Bring the risotto to the end of cooking and finally whisk with sour butter, Normandy butter, chilli d’espellette, parmesan, fresh sage and extra virgin olive oil.
For the turmeric cream, repeat the same procedure for the preparation of the toasted rice but without blending with the white wine. After having poured the chicken broth, add the turmeric and curry and continue cooking over low heat, until the rice is overcooked. Alternate the broth with the water so that the cream does not acquire a too strong flavor.
When cooked, stir in the butter and Parmesan cheese and switch to the cutter. Finally, adjust density and flavor. Heat a part of the turmeric cream and pour it into a piston chinois. Then sauté the baby squids with the peeled peas.


Place the rice in a mold and pour the turmeric cream all over the side. Then place the baby squid with the peas and garnish with a dried sage leaf.
For the sage it is necessary to cover a flat plate with cling film, brush with a little oil, lay the sage leaves and cover with other cling film. Make small holes around the leaves and cook in the microwave for about 3 minutes, until the leaves become crisp and dry.

by chef Antonio Guida