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Ink Risotto

Chef: Edy Kriswanto

Position: Sous Chef, JHL Solitare Gading. Serpong Indonesia

Instagram: @edy_kriswanto

How did you get started?

My love affair with food started when I realized I could combine my devotion to art. Food Art and intricate plating make me come alive as a Chef.

What was your first position?

I started as a Commis back in 2005 without any experience. I worked my way through multiple kitchens, gaining experience and learned as I went across Indonesia.

Currently, I am working as the Sous Chef at the 5-star Hotel JHL Solitare Gading in Serpong Indonesia.


The story behind the dish:

Seafood brings me back to my childhood memories in Indonesia. My mother would cook fresh seafood while I watched from beside her. She taught me the base of my cooking skills and my love for food. This dish honors her.


Arborio Rice

Squid Ink

Chopped Onion

White wine

Chicken stock

Cooking cream

Unsalted Butter

Salt & Black pepper

Marinated Shrimp (salt, cayenne pepper and oil)


In a saucepan set over medium heat, fry the onion in olive oil until soft and translucent. Add squid ink diluted in a tablespoon of warm water.

Increase the heat and add the wine. Allow the wine to evaporate, then lower the heat again, cover and let simmer.

Melt the butter in a separate, large pan. Add the rice and toast it for a couple of minutes, stirring often, until it looks opaque and smells fragrant. Pour over the wine and allow it to evaporate, then start adding a ladleful of hot chicken stock and, as you see it being absorbed by the rice.

On a hot pan, cook the marinated shrimp in butter.

Plate like a boss.

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.

Wolfgang Puck

Please comment, like, or share! Let's hear your story!

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