Risotto has been a new meal for me to cook. It used to seem too technical, and I had no idea what I was trying to get it to do. Eventually, I bit the arborio grain, and followed a Giorgio Locatelli recipe on his simple saffron risotto. I was happy, the wife was very happy and its become a staple ever since. I’ve experimented with it, made a pumpkin and braised chicken risotto, a 3 way potato risotto, and now… a Squid Ink Risotto.
I have been desperate to make a squid risotto ever since I had an excellent one many years ago on Degraves Street (the cafe is no longer there, or has changed hands at least). I love the color, and distinct subtle flavor the fish stock gives to it.
To write up this recipe, I learnt a thing or two whilst making it;
- Fish stock, although it smells pungent originally, is very subtle. I wish I had the time to make my own because I don’t think the off the shelf bought stuff (as good as it is) packed enough flavor.
- Go easy on the butter at the end. With a saffron risotto you can smash in plenty of butter and parmesan at the end to bring out a rich flavor. Add too much butter in a squid risotto and it over powers the seafood.
Serves 2, cheap, medium difficulty.
- 2 shallots & 1 clove of garlic (finely diced)
- 200 g of arborio rice
- 60ml of white wine
- 750ml of good quality fish stock (Moredough make a good off the shelf stock)
- Squid ink (you can either buy it fresh from a fishmonger, or from a good pasta shop or your supermarket)
- 20 g of butter (room temperature)
- 30 g of butter (cubed refrigerated)
- 2 small baby squid, cut into even pieces
- Vegetable oil (for frying squid)
- Heat your stock to a simmer
- Heat the butter in a large heavy bottomed pan
- Gently cook the onion and garlic until translucent, careful not to let it color
- Once cooked, add the rice and toast gently
- Add the white wine and deglaze until almost dry
- Add the squid ink (if it is store bought, add both packets)
- Slowly add the fish stock one ladleful at a time until each has almost evaporated and then add your next. This process should take around 12-18 minutes. Taste as it gets closer to being cook.
- Once it is ready, take off the heat.
- Quickly fry off the baby squid. It will take approx 20 seconds for the pieces to cook through.
- Stir through your butter into the risotto, working quickly so it doesn’t melt into the risotto, but you are working it through it.
- Serve up and place the baby squid on top!