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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.





Ingredients:

Arborio Rice

Squid Ink

Chopped Onion

White wine

Chicken stock

Cooking cream

Unsalted Butter

Salt & Black pepper

Marinated Shrimp (salt, cayenne pepper and oil)


Directions:

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



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