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A question about a recipe: Squid Ink Risotto (Risotto al Nero di Seppia)

D430df10 49d0 4525 af2d 3a74f3ea354e  risotto al nero di seppia img 9382 food52

I have a question about the recipe "Squid Ink Risotto (Risotto al Nero di Seppia)" from Emiko. What would you serve squid ink risotto with for a dinner party? I am eager to make this next week for a group dinner. Would like to serve some kind of salad to cut through the richness (radicchio/endive?), but want it to be springy as we're finally nearing june! maybe also asparagus? suggestions welcome!

asked by hchambers86 28 days ago
2 answers 252 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 27 days ago

Gabrielle Hamilton's endive salad isn't for everyone, but would be a nice counterpoint to the risotto. https://food52.com/recipes...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar

Nancy is a trusted home cook.

added 26 days ago

You say group dinner...are many cooking? or you sole host and responsible for all?
Either way, I find risotto a difficult dish to plan a menu around. On the one hand, it takes lots of effort (time, getting ingredients, sometimes cost) and on the other, it's basically rice...
One way to cut the richness is to use the risotto as a first (small dishes).
Another is to serve it as the base for relatively plain grilled or roasted protein (as in paella or the risotto in Osso Buco).
For greens and freshness, I would go with a mixed bowl of baby lettuces, bitter lettuces and abundant soft green herbs (treat them as a salad ingredient, not a sprinkle of garnish). Use what's good in the market and your favorite vinaigrette. Or see some good recipes out there, like those of Chefs Frank Stitt (Alabama) or Alain Passard (Paris).
Last, for a spring or summer note, use a Provencal or other good rose.

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