Sigrid Verbert from Il Cavoletto di Bruxelles shares her Dolce and Gabbana inspired risotto recipe with the Swide readers. The version in Italian can be found in her blog. And after you finish cooking this delicious treat, you should definitely check the article where she gives hints on what to cook for a first date, how to impress your parents in law and how to cheer yourself up.

Black & white risotto (4 regular servings or 10 little risotto snacks)

ingredients for white risotto: 150 g carnaroli rice, 70 g grated parmigiano reggiano, 1 scallion, 1 dl white wine, 2 tbsp butter, 1 l homemade vegetable stock, salt & pepper

ingredients for black risotto: 150 g carnaroli rice, 1 scallion, 1 dl white wine, 2 tbsp extra virgin olive oil, 10g squid ink, 1 tbsp butter, 1 tsp tomato extract, 1 l homemade fish stock, salt & pepper

Both risottos should be prepared simultaneously, so you need two different pots. And it takes 17 minutes to cook risotto.

For the white risotto: peel the scallion and chop it finely. Heat 1 tbsp butter in a medium pot or skillet, add the scallion and let it cook for a minute or two until it gets soft. Add the rice, and stir, allowing it to toast. Pour the wine, raise the heat, and let the wine evaporate. Keep your stock warm, and ladle some stock into the rice, about one cup at a time, then stir patiently until the stock’s absorbed before adding some more. When the rice is done, after 15 minutes or so, take it away from the heat, add the grated parmesan, the butter, and stir well, until you get a creamy but not too thick risotto. Add salt & pepper, and let it rest for a couple of minutes before serving.

For the black risotto: peel the scallion and chop it finely. Heat 1 tbsp olive oil in a medium pot, add the scallion, and let it cook until soft for one or 2 minutes. Add the rice, and allow it to toast, stirring, for one or 2 minutes. Pour the wine, raise the heat, and let the wine evaporate. Keep your stock warm, ladle one cup into the rice, and stir. Add the squid's ink and the tomato paste, stir well, and keep on adding a little stock at a time, stirring continuously until the rice is tenderly cooked, this should take about 15 minutes. Finally, take the risotto off the heat, add another tablespoon olive oil, and stir well until you get a rather creamy consistency. Add salt & pepper, and let it rest for a couple of minutes before serving.

Serve both risottos in one glass, in two or more layers. Hand out the glasses together with little spoons. Perfect for a fashionable lunch and as a little snack and at parties.

Photo Credits: Sigrid Verbert, Maurizio Camagna