Squid with Lentil Risotto and Leek Powder

Risotto | Italian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Squid with lentil risotto and leek powder.

Ingredients

Squid - 8 pieces
Leek - 1 stalk
Parmesan Cheese - 1.4 oz
Black Beluga Lentils - 3.5 oz
Butter - 1.4 oz
Meyer Lemon Juice - 0 fl oz
Chicken Broth - 2 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 356°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.