Squid ink risotto with saffron, anchovies, cheddar and pistachios

Farewell Finland! Welcome Czech Republic! Tonight one of our closest family friends came over to say goodbye as we are moving to Czech Republic this coming weekend. Because I was busy in sorting out our property, this dinner had to be improvised/mismanaged ;)

So, I and one of our enogastronomic guests managed find from our semi-empty fridge and the kitchen cupboards the below listed ingredients to prepare an exquisite Squid Ink Risotto with Saffron, Anchovies, Cheddar and Pistachios. Here is what you'd need:
  • 3-4 tablespoons of organic butter, Finnish
  • 2 small red onions, Finnish
  • a few salt cured anchovies, Sicilian
  • 800 g of risotto rice (vialone nano variety), Principato di Lucedio
  • a small jar of squid ink, Sicilian
  • a spoonful of saffron, Spanish
  • two cups of white wine, Sicilian
  • 1,5 litres of organic vegetable stock and 5 dl of organic fish stock, Finnish
  • some salt
  • a small piece of matured cheddar cheese, Scottish (a part to be mixed in the risotto, and used as garnish on top)
  • a palmful of finely chopped pistachios, Sicilian (to be mixed in the risotto, and used as garnish on top)
The following should give you an idea of what is it like to prepare a squid ink risotto. Do make one as this is very delicious (even when eaten at room temperature)!
130 g of cuttlefish ink sauce

5-6 fillet of anchovies

a spoonful of saffron

Chopped red onions and organic butter

Riso vialone nano with fried onion, some white wine and saffron

Adding the squid ink...

Risotto is stained by the squid ink

Risotto looks very dark at this stage, but will be lighter when ready

Getting there.... almost al dente....

Squid ink risotto with saffron, cheddar and pistachios.

I also prepared Insalata Caprese and roasted loin of pork with random veggies I found from the fridge (aubergines, courgettes, red onions). As dessert we had some ice cream.
Insalata Caprese (without the condiments)

Roasted loin of pork with random veggies

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