Squid with Lentil Risotto and Leek Powder
Risotto • Italian
Description
Squid with lentil risotto and leek powder.
Ingredients
- Squid 8 pieces
- Leek 1 stalk
- Parmesan Cheese 0 oz
- Black Beluga Lentils 5 oz
- Butter 0 oz
- Meyer Lemon Juice 0 fl oz
- Chicken Broth 5 fl oz
- Squid Ink Pasta 0,1 teaspoons
- Thyme 3 stalks
- Shizo Salad to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Separate the white part of the leek from the green. The white part won't be needed, but the green should be placed on a baking sheet and put into a preheated oven at 355°F for one to two hours, until the leek is completely charred. Allow the leek to cool, then grind it into a powder.
Step 2
Cook the lentils al dente in salted water, adding sprigs of thyme. Then drain the water and remove the thyme. In a saucepan, bring the chicken broth to a boil, add the lentils, and cook them over low heat until almost all the broth has evaporated.
Step 3
Stir in the lentils the butter, lemon juice, and squid ink. When the consistency of the risotto approaches a creamy texture, remove from heat, add grated Parmesan cheese, and season with salt and pepper.
Step 4
Wash the squid and remove the membranes. Heat a grill pan on the stove until it's hot — this will ensure the squid cooks well without sticking. Sear them for two minutes on each side, then season with salt.
Step 5
Sprinkle the cooked squid with black onion powder, place it on a bed of lentil risotto, and serve with a red shiso salad.
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