Carnaroli risotto with turmeric, baby squid and ’nduja

Ingredients for turmeric sauce

  • 10 g turmeric
  • 10 g leek
  • 200 ml vegetable stock
  • 70 g potatoes, peeled & diced
  • 15 g butter

Ingredients for squid ink sauce

  • 1 spring onion, julienne cut
  • 150 g date tomatoes
  • 10 g squid ink
  • 2 table spoons extra virgin olive oil
  • basil and parsley to taste
  • water, black pepper and salt to taste

Start by preparing the turmeric sauce: sweat the leek with the butter, then add the potatoes, turmeric, and broth. Cook until the potatoes are soft, season with salt as required, then blend to a smooth purée.

Stew the spring onions for the squid ink sauce in the olive oil. Add the tomatoes cut in two and herbs and continue cooking. Then add the squid ink and enough water to ensure everything is well covered: season with pepper. Let it cook for 30 minutes, then season with salt. Whip, and pass through a fine mesh strainer.

Prepare an emulsion with ‘nduja and vegetable broth, using an immersion blender. Then pass through a mesh strainer.

For the risotto, toast the rice dry, once hot enough, add the butter and finish toasting. Cook with vegetable broth, adding it ladle by ladle. When half cooked, add the turmeric sauce and let it cook completely. Stir with extra virgin olive oil and Parmigiano Reggiano cheese. in the remaining butter and Parmesan. Briefly sauté the baby squid.
Arrange the risotto on the plate and decorate with black ink sauce, ’nduja emulsion and the sautéed baby squid.


Recipe by Chef Fabio Silva

Ristorante Derby Grill Monza

Photo: © Ristorante Derby Grill Monza

Serves for 4 persons
  • 320 g Carnaroli rice
  • 30 g mountain butter
  • 1 lt vegetable broth
  • 200 g turmeric sauce
  • 40 g grated Parmigiano Reggiano cheese
  • salt and extra virgin olive oil
  • 150 g baby squids
  • 10g ’nduja spicy Calabrian salami
  • 10 g squid ink sauce