Risotto Nero di Seppie con Crema di Burrata
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.