Jamie Oliver's Crab and Squid Ink RisottoBy Jamie Oliver
February 11, 2013
Ours, and your, food hero Jamie Oliver begins his new quarterly feature for the Reading Post's food monthly with an unforgettable and stunning looking Crab and Squid Ink Risotto with a pangrattato topping
I’m delighted to tell you guys that we’re launching the Jamie’s Italian Gold Club next month, so keep your eyes peeled for updates – you’ll be able to sign up online really soon.
The club is our way of sharing the Jamie’s Italian love and saying a big thank you for your support.
Everyone’s welcome to get involved, and we have all sorts of offers, free tasters, rewards for frequent visits, one-off events and exciting competitions up our sleeve – there’s plenty to get excited about, so watch this space!
Crab and Squid Ink Risotto
This dish is as dramatic as it is tasty and I love it. It’s actually pretty simple to make, and you can easily buy sachets of squid ink from good fishmongers these days, so give this one a go. I’ve finished it off with a hit of chilli and some pangrattatto for added crunch. Enjoy!
300g white crabmeat
2½ fresh red chillies, deseeded and finely chopped
1 small onion, peeled and chopped
120g brown crabmeat, passed through a sieve until smooth
400g arborio risotto rice
120ml white wine
20g squid ink
40g pangrattato (see note)
A few sprigs of fresh flat-leaf parsley, leaves picked and finely chopped, or microherbs, to serve
Combine the white crabmeat in a bowl with 1½ chopped chillies and the zest and juice of 1½ lemons.
Season well, drizzle with a little olive oil and put aside.
Heat a lug of olive oil in a large, heavy-based frying pan and gently sweat the onions for around 3 minutes, or until soft but not coloured. Add the brown crabmeat and simmer for 1 more minute.
Add the rice and stir for 1 minute. Add the wine, bring to the boil, then simmer gently until it has evaporated. Stir in ½ a cup of boiling water, and cook gently until it has been absorbed, continue adding water, ½ a cup at a time, and stirring until the rice is cooked al dente – about 17 minutes. Stir in the squid ink and the juice of 1 lemon, and season to taste. Divide the risotto between 6 plates and top with the white crabmeat and pangrattato. Scatter over the chopped parsley and remaining chilli, and serve with lemon wedges for squeezing over.
Note: Pangrattato is simply Italian for breadcrumb. To make your own, heat 2 tablespoons of olive oil in a pan, add 1 smashed garlic clove and fry until golden.
Add about 40g of fresh breadcrumbs and some seasoning, and fry over a high heat, tossing regularly, until golden and crunchy.
Per serving: 424 cals, 8.8g fat (1.2g saturated), 22.5g protein, 57.9g carbs, 2.1g sugars.
Jamie’s Italian, Unit 1, Riverside, The Oracle, Reading RG1 2AG. (0118) 907 0808.