Squid ink risotto
If you’ve never cooked with squid ink, you’ve been missing out. It’s kind of like finger painting crossed with cooking — it’s a terrific natural food dye. Squid ink is most commonly used in making risotto (it dyes the rice and everything else in your pot an inky black), but it’s also used in making black pasta and can even be added to breads and burger buns.
Candy Katen loved the squid ink risotto she had at Crudo in Phoenix: “I have had lots of risottos in my time, and this is one of the best. I bought some squid ink at Santa Monica Seafood. Now I just need the recipe.” Candy, Crudo was happy to oblige.
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.
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