Using squid ink in this risotto results in a beautiful deep black colour and the flesh from the cobia collars is soft & full of flavour. The fish stock & lime give a light fresh finish.
- For the cobia collars:
- 2 cobia collars
- 1 tsp olive oil
- 1 tbsp soy sauce
- ½ tsp sesame oil
- Juice of 1 lime
For the risotto:
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 garlic clove, finely chopped
- 140g risotto rice
- 700ml fish stock
- 2 sachets squid ink
- 1/2 red chilli, finely chopped
- Zest & juice of 1 lime
- Preheat the oven to 200ºC. Place the cobia collars on a baking tray drizzled with oil, mix together the soy sauce, sesame oil & lime juice and pour over the cobia collars. Bake for 20 minutes.
- Meanwhile make the risotto. Heat the olive oil in a pan and fry the onion on a medium heat until soft.
- Heat the fish stock and keep on a low heat.
- Add the garlic, chilli and rice to the onions and fry for another minute, then stir in the squid ink.
- Add the hot fish stock to the rice a ladle at a time, allowing to simmer until each ladle is absorbed and stirring constantly. Continue until all the stock is used up, this should take around 20 minutes and the rice should have a slight bite to it.
- Remove from the heat, stir in the lime juice and top with sliced chilli and lime zest.
- Flake the meat of the cobia collars on top of the risotto & enjoy!
Other recipes you might like