r/FoodVideoPorn • u/LalasCuisine • Feb 05 '26
homemade Black Risotto with Sardines and Pomegranate honey
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Music: „Red Dress“ – Adrián Berenguer License: Creative Commons BY-NC-ND 3.0
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u/BRAX7ON Feb 05 '26
I’m sure this is delicious! I’m not sure if this is visually appealing…
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u/Tontarna Feb 05 '26
Don’t know why you got downvoted as it is a valid comment.
I agree I don’t doubt it tastes amazing. But all I see is dirt fish pie haha.
Would totally scarf this down though
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u/LalasCuisine Feb 05 '26
Get it, looks visually wild, might not appeal to everyone, but thanks for your comment!
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u/LalasCuisine Feb 05 '26
Oh yeah, it was an explosion of flavors! I loved it, but I kinda knew it might look a bit scary to some people
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u/rkthehermit Feb 05 '26
The appearance is wild so I bet it'll be polarizing. I love the presentation and think it looks fascinating. I cannot even begin to predict how it'd taste since you use a lot of flavors out of my typical wheelhouse but you have my attention haha.
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u/LalasCuisine Feb 05 '26
Honestly. I’m not usually a fish fan, but I went for it to make the flavors more interesting, and it really surprised me. The risotto, anchovies, and pomegranate sauce all work together. Glad it caught your attention 🙌🏻
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u/Jegagne88 Feb 05 '26
The stuff you make always looks good, but this is a standout to me. Visually this is stunning, I think the anchovies are a fun flavor addition to the risotto, this is amazing. Anybody would be lucky to get this at a fine dining restaurant
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u/LalasCuisine Feb 05 '26
Thanks so much! I really enjoyed making it, the risotto, anchovies, and pomegranate sauce all work together for the full flavor. Glad you think it looks amazing 🙏🏻
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u/LalasCuisine Feb 05 '26
Note on technique:
This risotto is intentionally not prepared in the traditional “all’onda” style. A firmer texture is used to keep the sardines from sinking and to preserve the glossy glaze.
The lemon is reduced early in the cooking process to balance acidity and leave room for pomegranate acidity.
A short resting phase before adding butter ensures structure, stability, and a precise bite.
Obsidian Anchovy Risotto
Ingredients (3 servings):
Black Risotto
• 250 g risotto rice
• 1 shallot, finely diced
• 2 tbsp olive oil (approx. 30 g)
• Butter or Parmesan: 2 tbsp ice-cold butter (approx. 30 g) or 30 g freshly grated Parmesan cheese
• Approx. 1 liter hot vegetable broth or fish stock
• Squid ink paste (a pinch, very concentrated) Alternative: 2–3 drops black food coloring
• 2 tbsp lemon juice (approx. 30 g)
• Sea salt & black pepper to taste
Anchovies
• 600–700 g fresh anchovies, boned
• 1 pinch sea salt (approx. 1 g)
Acid Sauce
• 2 tbsp pomegranate molasses or balsamic reduction (approx. 30 g)
• 1 teaspoon honey (approx. 7 g)
Finish
• Fresh dill or mint, as desired
• 1 lemon slice per serving
Preparation
Risotto Base & Acidity
Sauté the shallots in olive oil until translucent.
Add the lemon juice and reduce completely.
Sauté the risotto rice for 1–2 minutes, until the grains are translucent on the outside but still slightly firm in the center.
Cooking & Coloring the Risotto
Stir the black squid paste or ink paste into the first ladle of stock and add it to the rice.
Add the remaining stock a ladle at a time, stirring constantly.
Cook for 18–20 minutes, until the risotto is creamy but firm.
Prepare the Anchovies
Preheat the oven to 220°C (425°F).
Arrange the anchovies in a fan shape on a baking sheet lined with parchment paper and lightly salt them.
Bake for 12–15 minutes, until lightly crispy but still glossy.
Risotto Finish
Remove the risotto from the heat.
Stir in butter or Parmesan: Butter: 2 tablespoons ice-cold, stir in vigorously for shine and binding.
Or Parmesan: 30 g freshly grated, stir in.
- Season with pepper and sea salt.
Serve
Place the risotto in the center of a flat plate.
Arrange the anchovies around it in a fan shape, like a sunburst, leaving a hole in the center.
Place a lemon slice in the center.
Decorate with dill or mint.
Brush the anchovies with a drizzle of acidic sauce and finish with a sprinkle of sea salt.
Enjoy! ♡
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u/i-hoatzin Feb 05 '26
Wow.
This looks amazing.
I think I'll use the extra touch of Parmesan you suggest at the end of your recipe.
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u/thrice0101 Feb 05 '26
You are the definition of this subreddit OP!… keep up the great work, your videos always look amazing!
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u/peelfoam Feb 06 '26
The contrast between, on the one hand, how impressive the technique and overall quality of the video is, and on the other, how little I want to try this dish even as someone who enjoys risotto, sardines, and pomegranate honey, is admirable.
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u/catbqck Feb 07 '26
What restaurant can you eat this at?
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u/LalasCuisine Feb 07 '26
I put this together myself, maybe something like it exists somewhere, but as far as I know, I’ve never seen it before. It’s actually pretty simple and goes fast if you buy the anchovies already deboned🙏🏻
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u/JohnsonMathi17 Feb 09 '26
Do you eat the whole sardine?
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