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
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1 cup fish stock or clam juice

2 TBL butter

⅓ cup olive oil, approximately

2 medium onions, finely chopped

2 garlic cloves, minced

¼ cup chopped parsley

1¼ 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

  • 1¼ 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

  • ½ 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

  • ½ cup white wine

Once the wine is absorbed, add ½ cup of the squid-cooking liquid. As it cooks down, continue to add ½ cup at a time of squid-cooking liquid, then switch to using the fish stock-clam juice combination — still ½ cup at a time.

Continue to cook the risotto, using a ½ 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.

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