Black Risotto with Coral Aioli

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

The last time I made this risotto, I served it as a first course before a main course of sole fillets. I used the sole bones to make the stock, and the edge trimmings from the fillets I chopped and stirred into the risotto. You could also use prawns and a shellfish stock, or small chunks of monkfish.


  • 1 onion, peeled and finely chopped
  • 2 tablespoons olive oil, or butter
  • 250-275


In a large pan gently fry the onion until soft. Stir in the rice until well coated, and then pour on a ladle of boiling stock and stir. Once it has been absorbed, add more stock, gradually using up all the stock until the rice is cooked through. You may add boiling water if you like your risotto creamy and the rice has absorbed all the stock. Or, if you prefer your risotto drier and firmer, do