禁断の饗宴：カニとバターナッツスクワッシュのブラックリゾット
This resort is so delicious, so nutritious,
full of crab meat and butternut squash, freshly grated parmesan, and just so
yummy, perfect for the Halloween season. Hello everyone. This is Ina with Inisha Chef and
welcome to my kitchen. Today in episode we are making something so delicious and very seasonal.
It’s a black rato. Black risotto made with special black rice that been um developed in early 90s in
Italy. It’s something between across black rice that we are very familiar and very often in Asian
cuisine we using and also risotto. This rice not as starchy as risotto but close enough. And I will
show you how to make this delicious with crab by the way freshly um we cut this crab couple weeks
ago. If you saw some video I will link below that video how my kids crab um the crab of in our
neighborhood and we picked the beautiful blue crab. is so gorgeous. And some butternut squash.
Let’s do it. Let’s start cooking. We need very few ingredients. Butternut squash, like I said,
which is very, very common. We eating now almost every day. And mom Thomas said to my son around
Halloween, “Mom, make something black.” So today, that’s why we are making black risoto. We need
to roast this butternut squash. It’s a chopped already. Beautiful. All we need great amount of
olive oil, salt, very simple, very simple. Salt, pepper, Italian herbs, which is I make myself.
I love to make blend of different herbs and spices. It’s fun. It’s always fun. And for the
color, I love to add little bit of paprika. So, we’re going to roast for about 10 15 minutes
and 400° and make sure they all spread so they can roast nice and properly properly and each piece
will give nice caramelization and color. So, spread them. [Music] Just like every resort we
start cooking, always start with great amount of good quality of olive oil. Adding some
chopped onion. We need one cup of chopped onion and about 3 tbsp of olive oil. Extra virgin
good quality. And we want sweat, which we want um onion release um water as soon juice as soon
as possible. So we’ll help with little bit of soil to get sweaty to get translucent color.
Always resort to starts with good base. So good base it’s a nice onion sauté with plenty
of olive oil and we’ll finish for shinies with some butter and good quality parmesan cheese.
Always a good quality. This recipe may be scary for some for some people cook because some I
know many of home cook don’t make risotto at home and they always order in restaurant but it’s
so so easy and I have already so many recipes and this is is not any different except a different
color. We need two cups of rice. This rice is so much more better than white rice. It has more
uh antioxidants. It has more iron and zinc. It’s just more nutrition where you give this
rice than traditional white or your rice. Sure. Each grain cover nicely with this flavor. And I like to add my garlic on a nice chop. So
make I like to add when it’s onion almost cooked. So garlic will have no chance to get burned.
Oh, it’s already so aromatic. Garlic, onion, and rice is delicious. Smell already good. Another
main component to good result. It’s a good stock on low heat. Oh my goodness. Almost purple heat. to let cook for another few minutes
and then keep adding and adding a stock. I use homemade chicken stock and I have recipe
below. I will link how to make good quality stock. Stock is the key. But please, if you
not make yourself, buy in freezer department. Don’t buy this carton box. It’s terrible. So
this dish comes in no time. And by the way, butternut squash you can roast day
before. So it comes together. Rice, butternut squash, and crab ready to go. Just
mix in and warm up and finish with delicious parmesan cheese and maybe a few drops of
chocolate oil. Come look all soaked up. Oh, now I’m planning to add little bit of wine
about half cup. What kind of risotto is wine, right? White wine. And increase little bit heat
to evaporate wine faster. We want to get flavor, but we do not want to have alcohol. Look, seems like rice drink all the wine. And
now next addition, next portion of stock. and low low heat cover and let’s leave
for another five seven minutes. will gradually I always when I cook rice
and risotto I always add in a stage um stock you never know how much you need and
the same with wine you wine little bit you get to just to boost the flavor to enrich that umami
deliciousness you can avoid but actually uh it’s little bit it’s so nice to have I think this rice
absorb all liquid and ready to drink some more herbs such a like thyme. It’s hearty herbs
and um they’re not as delicate as parsley. So usually nice to add during the cooking process
on beginning or while it’s still cooking but not as a garnish or towards to the end. They can hold
up much longer. It’s a little bit of time. I just love herbs so much. Cooking without herbs, I
think it’s insane. And it’s not right. This rice has almost like purplish color and it’s
color your finger so easy. Look, almost like a mulberry. No wonder why this rice high price
high for antioxidants, of course. Lots of color. While we’re waiting on rice and butternut squash, I would like to remind you, please
subscribe my channel. Share with your friends and family. Cook from scratch
delicious and nutritious food. Oh yeah. Each one is ready but not falling apart. Just
perfect. Has little bit caramelization. Oh yes. And now the most delicious part
coming in is crabs. Blue crab meat. Crab. White crab meat turn into grayish purple. Traditionally, this rice in Italy
people use for seafood resort. So, any seafood will work. That’s what I had in my freezer.
Kalari would be great or combination of all. The last addition of stock total two cups and one
quarter of cup. But yours maybe will be different. Let’s taste. It’s looks so good. I think we’ll need maybe a tiny bit more
of salt. 2 tbsp of butter. Butter gives nice buttery and glossy look. Buttery flavor. And the last to this black Halloween looking dish
is great amount of good quality parmesan cheese. Little bit more olive oil of course.
It has more nutty flavor, more fiber. The most important I think in this
dish, this dish definitely not all starch like traditional oro has so much
fiber and I can I can tell this is much more healthy and tastier. All crabs
is black, butternut squash is black, so it’s all black. It’s a truly Halloween dish.
A little bit more parmesan cheese, of course. Just a few drops of truffle
oil. A little bit more of time. [Music] I hope you enjoy this video and I hope you give it a try to this delicious and nutritious
risotto perfect for Halloween season. So delicious. So deep umami flavor.
You will love it. So so good. I hope you enjoyed. I hope you give me a like,
subscribe, and see you next time. Bye.
Give this magical black rice risotto with caramelized roasted butternut squash, freshly caught blue crab, and fragrant thyme a try. Healthy, flavorful, and fun to make at home!
How to make a Basic Chicken Stock:
https://www.innichkachef.com/post/basic-chicken-stock
See how we catch and cook crabs:
Blue Crab Season in the Lowcountry – Family Fun by the Water:
https://www.innichkachef.com/post/blue-crab-season-in-the-lowcountry-family-fun-by-the-water-video
FULL RECIPE is HERE:
https://www.innichkachef.com/post/how-to-make-black-rice-risotto-with-crab-meat-roasted-butternut-squash-video
SIMILAR RECIPES:
Persimmon Risotto with Goat Cheese and Bacon:
https://www.innichkachef.com/post/persimmon-risotto-with-goat-cheese-and-bacon-video
Lemon Risotto with a Spinach:
https://www.innichkachef.com/post/lemon-risotto-with-a-spinach
Buckwheat Risotto (Grechotto) with Chanterelle Mushrooms:
https://www.innichkachef.com/post/buckwheat-risotto-grechotto-with-chanterelle-mushrooms-video
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