Puglia (Adriatic coast, contemporary)
A modern Pugliese restaurant preparation that combines the Venice-origin risotto nero with the local Pugliese ingredient: burrata. Cuttlefish ink gives the risotto its dramatic black colour and intense oceanic flavour; Vialone Nano or Carnaroli rice is cooked in fish stock and the ink is added 5 minutes before service. A quenelle of cold, creamy burrata placed in the centre of the inky black risotto at service — the white against black contrast is visual theatre, and the cold-hot temperature contrast is the sensory technique.
Dramatic ink-black risotto with an oceanic metallic depth, the cold white burrata melting into it at the table — visual theatre and genuine flavour in perfect balance
{"Cuttlefish cleaned; tentacles and body reserved for the sauce; ink sac carefully extracted and kept intact until use","Soffritto in olive oil (not butter — the seafood character requires olive oil)","Fish stock (from prawn shells and fish bones) — no chicken stock; the oceanic character must not be diluted","Ink added 5 minutes before service — earlier and it loses its metallic-oceanic freshness","Burrata at room temperature, placed as a quenelle on the black risotto at service — contrasting temperatures"}
{"The squid tentacles sautéed briefly and placed on top add a textural garnish","A few grains of Cervia sea salt on the burrata at service highlight the dairy character","The burrata's cream migrates into the black risotto as diners stir — the visual transformation is part of the pleasure"}
{"Adding ink at the start — it overcooks and becomes flat rather than metallic-fresh","Cold burrata from the refrigerator — it doesn't melt correctly into the hot risotto","Chicken stock — it introduces a poultry note that is incompatible with the seafood character"}
Cucina del Mare Adriatico — Lorenzo Vinci