RISOTTO NERO WITH SQUID
Squid ink is an extraordinarily delicious ingredient; it adds indescribable complexity, even when it's used in small quantities. You can buy it online or from Italian, Spanish and Japanese shops, and in some upscale grocers. Most fishmongers carry it in 1-ounce packets. (If you are up for it, collect your own ink from whole fresh squid.) To make this black risotto, first simmer the squid with tomato, wine and squid ink until tender. Fold the flavorful stew into plain risotto just toward the end of cooking.
Provided by David Tanis
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Put olive oil in a saucepan over medium-high heat. Add half the diced onion and cook, stirring, until softened and barely colored, about 5 minutes. Season generously with salt and pepper, then add garlic, saffron and red pepper and cook for 1 minute more.
- Add squid bodies and tentacles, stir well to coat and season with salt. Add tomato, bay leaf and 1/4 cup white wine. Add 1 cup water and reduce heat to a simmer. Cook for 10 minutes, then stir in squid ink. Simmer for 10 minutes more, until squid is tender. Taste and adjust seasoning. Set aside.
- Melt butter in a heavy-bottomed saucepan over medium heat. Add remaining onion, season with salt and cook until softened, about 5 minutes. Add rice, stir to coat, and cook for 2 minutes more.
- Keeping heat brisk, add remaining 1/4 cup wine and 2 cups of the broth and simmer, stirring, until most of the liquid has been absorbed. Add another cup broth and cook for 5 minutes, stirring. Add the last cup of broth and all of the squid mixture. Cook, stirring, for 5 to 7 minutes more, until rice is just done. Taste and adjust seasoning.
- Add a little more broth, as necessary, to keep rice moist and loose, but not too soupy. Stir in lemon zest and parsley, then spoon into warm shallow soup bowls. Drizzle with a little olive oil and serve immediately.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 953 milligrams, Sugar 3 grams, TransFat 0 grams
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Xavier Rumble
[email protected]I'm definitely going to be making this risotto again soon. It's one of my new favorites!
OJ Brooks
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Muhammad Siddique Magsi Siddique Magsi
[email protected]I would highly recommend this risotto to anyone who loves seafood and Italian food.
Satin Sadad
[email protected]I've made this risotto several times now, and it's always a hit with my family and friends. It's a great dish for a special occasion.
laughs extreme
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The risotto was creamy and flavorful, and the squid and ink added a nice depth of flavor.
Mukiibi Shafiq
[email protected]I was impressed with how well the squid and ink blended with the other ingredients in the risotto. It was a harmonious and delicious dish.
Asraful Zedd
[email protected]This is my new favorite risotto recipe! The squid and ink give it such a rich, complex flavor.
Phoebe Handy
[email protected]I found the risotto to be a bit too salty for my taste. I would recommend using less salt than the recipe calls for.
Bd md Yasin
[email protected]The recipe was well-written and easy to follow. I was able to prepare the dish without any problems.
Ratu saimoni Komaimua
[email protected]I love the combination of squid and ink in this risotto. It's a seafood lover's dream!
Summer Douglas
[email protected]This risotto was a delightful culinary experience! The squid and ink added a unique and savory flavor that I hadn't tasted in risotto before. I followed the recipe closely and found it easy to execute, even as a novice cook. The result was a creamy,