Black Risotto with Braised Squid

Black Risotto with Braised Squid

Braising the squid insures it is tender.
Makes 3 to 4 servings, depending on portion size
Shopping List

1 cup fish stock or clam juice
2 TBL butter
1/3 cup olive oil, approximately
2 medium onions, finely chopped
2 garlic cloves, minced
1/4 cup chopped parsley
11/4 pounds cleaned squid
1 cup dry white wine
1 cup Arborio rice
1 tsp squid ink
red pepper flakes

Heat

  • 1 TBL butter
  • 3 TBL olive oil
  • medium onion, diced fine
  • 2 cloves garlic, minced
  • 1 TBL chopped parsley

Stir until onion is translucent. Meanwhile, clean

  • 11/4 pounds squid

and cut into pieces. I prefer bite-size pieces to rings. When onion is translucent add squid and stir. After a minute add

  • 1/2 cup dry white wine

and reduce heat to medium-low. Cook about 45 minutes, until squid is tender. Meanwhile, prepare the liquid. Combine in a saucepan

  • 1 cup fish stock or clam juice
  • 1 cup water

but don’t bother heating it up until you start cooking the onions, below and then just heat it up but don’t bring it to a boil.

In a 2-quart saucepan, combine

  • 1 TBL butter
  • 3 TBL olive oil
  • medium onion, diced fine

Cook over medium heat and hen the onion is translucent, add

  • 1 cup arborio rice

and stir for 2-3 minutes, until edges of grains become translucent. Raise heat a bit and add

  • 1/2 cup white wine

Once the wine is absorbed, add 1/2 cup of the squid-cooking liquid. As it cooks down, continue to add 1/2 cup at a time of squid-cooking liquid, then switch to using the fish stock-clam juice combination — still 1/2 cup at a time.

Continue to cook the risotto, using a 1/2 cup of the stock at a time, stirring and then adding more stock only when the liquid is reduced. If you run short of liquid, just us warm water; this will depend on how much liquid the cooked squid yielded. It will take 20-25 minutes to finish cooking the rice. As it seems to get within 5 to 10 minutes of completion, add the cooked squid and

  • 1 tsp squid ink
  • red pepper flakes, to taste

The rice may look gray at first but will darken as it cooks. When the rice is cooked, adjust salt if needed. Serve garnished with

  • 2 TBL chopped parsley

Note: I’ve added roasted pepper pieces when I add the cooked squid back in. It looks even more stunning and tastes great.

Inspired by a Martha Stewart recipe.

Leave a Reply