Fish and Seafood Recipes - Black Risotto with Squid

Ingredients

• 750 g/1 1/2 lb squid

• 30 ml/2 tbsp olive oil

• 1 garlic clove

• 1 small onion, finely chopped

• Salt and freshly ground black pepper

• 375 ml/13 fl oz/1 1/2 cups dry white wine

• 450 g/1lb/2 cups arborio or other risotto rice

• 900 ml/3 3/4 cups boiling water

• 15 g/1 tbsp unsalted (sweet) butter

• 100 g/4 oz/1 cup freshly grated Parmesan cheese

---

Method:

1. Ask the fishmonger to clean the squid for you, reserving the ink sacs. Empty the ink sacs into a bowl.

2. Wash the squid well, pat dry and slice the bodies into rings and cut the tentacles into short lengths.

3. Heat the oil in a large flameproof casserole (Dutch oven). Add the garlic clove and the onion and fry (sauté) for 3 minutes until golden.

4. Remove the garlic and discard. Add the squid to the pan and fry for 2 minutes, stirring.

5. Season with salt and pepper, add the wine and simmer very gently for about 20 minutes until the squid is tender.

6. Add the rice and stir for 1 minute. Stir in a quarter of the water and simmer, stirring occasionally until it has been absorbed.

7. Add the ink and some more water and simmer, stirring until absorbed. Repeat this process until the rice is just tender (about 15-20 minutes).

8. Remove from the heat and stir in the butter and cheese. Serve straight away.