Squid Ink Risotto with Garlic Foam - a simple molecular recipe

Is risotto difficult to cook? Remember the golden ratio of one part rice to four parts liquid, and you'll easily achieve the perfect texture for your risotto!

This time, we're introducing a refreshing Italian dish: black risotto, paired with sun-dried tomatoes, roasted radishes, and fresh squid. Not only does it offer a striking visual contrast, but the flavors also blend seamlessly. The standout feature is the inclusion of garlic foam, a molecular gastronomy element that adds a hint of pungency and pairs uniquely with the squid ink risotto.

The garlic foam adds a touch of spiciness to the dish, and when paired with the squid ink risotto, it creates a distinctly unique flavour experience.

Don’t be intimidated by molecular gastronomy—it’s just a collection of clever techniques. Even without specialised equipment, you can easily master several molecular cooking tricks at home. For example, garlic foam doesn’t require soy lecithin powder; you can achieve a foamy effect because milk already contains soy lecithin. So, with the right ingredients, you can create molecular gastronomy dishes without the need for fancy tools or ingredients.

Ingredients

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Squid Ink Risotto

Arborio Rice	200g
Chicken Stock	400g (For a softer rice texture, you can add a bit more chicken stock or water.)
Water	400g (For a softer rice texture, you can add a bit more chicken stock or water.)
White Wine	100g
Squid Ink	40g
Squid	1 whole
Sun-Dried Tomato	few pcs
Garlic (chopped)	3 cloves
Ground Black Pepper	to taste

Garlic Foam

Milk	200ml
Heavy Cream	100ml
Garlic	5 cloves

Steps

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1. Clean the squid and remove the skin. Cut it diagonally to create a crisscross pattern.

2. Heat a pan over medium heat, add a suitable amount of oil, and sweat the minced garlic until fragrant. Then add the rice and stir-fry until well combined.

3. Add 1 cup of chicken stock first. Cook until the liquid is absorbed, then add another cup of chicken stock or water. Repeat this process as needed, maintaining the golden ratio of 1 cup of rice to 4 cups of liquid (including white wine).

4. After adding all the liquid in four stages, the rice will become thick and have an al dente texture. Stir in the squid ink, mix well, and then reserve.

5. Heat a pan over high heat until it starts to smoke, then add oil. Quickly stir-fry the squid and sun-dried tomatoes for 1 minute (stir-frying the squid over high heat will prevent it from becoming tough).

6. Combine milk, light cream, and garlic in a tall container, then use a hand mixer to quickly blend. Remove the foam from the surface.

7. Finally, stack the risotto, squid, and foam to your liking! I also made some roasted radishes for plating.