Squid Ink Risotto with Oregon Gamay Noir 😝

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I’m not quite sure why I chose to subscribe to Wine Spectator magazine.  It’s full of articles about wine we can’t afford and the type of cuisine that gives me nightmares. (Sorry, but any recipe that starts with verbs like skin, snap or pluck is a problem.) Pretty sure I paid for this subscription with my husband’s left-over frequent flyer miles. You know those awesome deals where they give you choices like Crochet and Hot Rod magazine, Reader’s Digest and Wine Spectator.

I was though, fascinated with this month’s featured recipe: Squid Ink Risotto.  The list of ingredients was especially daunting, calling for 1/2 pound of Manila muscles (you might need to use your frequent flyer miles to get to a market that has them) and 2 tablespoons”fines herbes” which could just be a snooty way of saying Italian seasoning.  It also calls for Grana Padano (1/2 cup).  I wondered if, in a pinch, Parmigiano would do?

(And yes, I had to look up Grana Padano.)

Surprisingly, the recipe only requires 1 teaspoon of squid ink. I have so many questions about this.. For starters, is it expensive? Do you have to squeeze your own (ugh) or does it come in a bottle? Do you have to refrigerate after opening? How long does ink last until it goes bad? How do you know it’s bad? Does it stain your teeth?

Chef Sarah assures her readers that 1 tsp of ink will be plenty. “The squid’s ink color darkens as it rests..” she explains “people get nervous because it looks kinda grey and then keep putting more in and it just ruins it.”  img-thing

Hmm, does that sound like a culinary disclaimer?

I guess “people” can calm their fears about the 50 shades of grey on their plate with a glass or three of the Oregon Gamay..which I eventually figured out is wine. Shafer gushes about the Ink-Gamay pairing, proclaiming that the Gamay “offers a bright acidity to counter the risotto’s potent umami.”

OH COME ON…potent “umami?” This is way too much googling for one little recipe!

Next year I’m going to use those American Airlines points to order something much less taxing to read… like Coastal Living magazine.

Yeah, that’s more my speed –

All white sandy beaches…

No black ink.

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http://www.4beachnuts.com

Quick Survey: Would you eat Squid Ink Risotto? (I just want to know if I’m the only one who would pass out cold if this appeared on my plate..)

**UPDATE!! I actually found someone who has eaten this!!

Ryoko (fabulous blog featuring all kinds of amazing food) got back to me about the squid ink: “I think squid ink itself don’t have any taste. It is sour just a little. So squid ink sauce have tomatoes, onions, salt and so on for adding taste 🙂
Squid ink add rich texture to sauce.”

Thanks Ryoko! 

9 comments

  1. Oh my goodness. I almost didn’t read your post since I thought you had made it and were going to discuss it. The idea just completely “grosses me out” to use a term from my way past high school years. Nope haven’t eaten it… and would escape if it showed up close to me. 🙂

    Liked by 1 person

    • OH NOOO!! I was SURE you had tried it! I’ll have to see if “thegreyeye” (also a world traveler) has ever run into this stuff…and I totally agree..the word “gross” had to have been created for this specific dish. 😝

      Liked by 1 person

      • Was able to contact “thegreyeye”..no luck there either… squid- but no ink. Makes me wonder why an editor would choose a recipe like that. I mean if no one can “relate” to it..or even get the ingredients, what’s the point? 😏

        Liked by 1 person

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