Squid Ink Risotto
Ingredients (4x servings)
- 360g (12.7 oz)Vialone Nano rice
- 12 beautiful small squids or 300g (10.6 oz)
- 1 glass of white wine
- 1 clove of garlic
- Extra virgin olive oil, as needed
- 16g (0.5 oz) squid ink
- Fish broth, about 1 liter (4 1/4 cups)
- 1 bunch of parsley
- Salt, as needed
Procedure
- Clean the squids and begin to cut them, half into cubes and half into strips.
- Cook the cubed squids with a drizzle of olive oil and a clove of garlic for 10 minutes. Remove the garlic, add the rice, a pinch of salt, toast it, deglaze with white wine, let the alcohol evaporate, and cover with fish broth.
- Meanwhile, cook the squid strips over high heat in a pan with a drizzle of olive oil until a nice crust forms on the surface, about 3-4 minutes.
- When there are 2 minutes left in the rice cooking time, add the squid ink. When it's ready, finish by stirring in extra virgin olive oil and freshly chopped parsley.
- Plate the squid ink risotto, top it with the sautéed squid strips, a drizzle of raw olive oil, and a bit of fresh parsley.
- Enjoy your meal!
Creator