Artusi's Black Risotto

The way things should be. Here is Kyle Phillips' translation of Artusi's black ink risotto. I don't know much about Artusi but I know they don't make cookbooks like this anymore.

http://italianfood.about.com/od/fishris ... 5.htm?nl=1

I like the intro.

Interesting, Howard. I am not even sure if I could find squid ink in a store. Is it necessary for just the color or does it provide a taste and or texture that is required for this dish? Would there be an adequate substitute?

Greg - that's what I liked too.

Dave - My limited experience (read none) is that the ink is for color only. But that's only what I've read because I've never used it. I know that others on this board have written about real experience with it so I know it can be obtained. I'm guessing someone like Dirk's seafood in Chicago can get it if I asked.

Interesting, Howard. I am not even sure if I could find squid ink in a store. Is it necessary for just the color or does it provide a taste and or texture that is required for this dish? Would there be an adequate substitute?

There is a flavor, not strong, to squid ink. I've had it in pasta and on the beast itself. Honestly, I can't think of a good substitute for it.

Mark Lipton

[Jenise]

This excessive use of greens is no doubt one of the reasons, and certainly not the least, behind the flaccid constitutions of some groups of people who bear up poorly under the stress of illness, and fall as thick as the leaves in late autumn.

Sounds like something Bill Spohn would have said!

Have to admit, I've turned down several opportunities to try squid ink. It's just so offfputtingly unattractive.