Risotto Nero with Squid
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil, plus more for drizzling
- 1large onion, finely diced (about 2 cups)
- Salt and black pepper
- 3garlic cloves, minced
- Pinch of saffron
- Pinch of crushed red pepper or cayenne
- 1pound squid, bodies cleaned and cut into ⅛-inch slices, tentacles halved
- ½cup chopped tomato, canned or fresh
- 1bay leaf
- ½cup dry white wine
- 2teaspoons squid ink (sometimes sold as cuttlefish ink)
- 2tablespoons unsalted butter
- 1cup Carnaroli or Arborio rice
- 4cups unsalted fish, chicken or vegetable broth, plus more as needed
- 1teaspoon lemon zest
- 2tablespoons roughly chopped flat-leaf parsley
Nutritional analysis per serving (6 servings)
312 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 15 grams protein; 870 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Add squid bodies and tentacles, stir well to coat and season with salt. Add tomato, bay leaf and ¼ 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.
- Step 3
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.
- Step 4
Keeping heat brisk, add remaining ¼ 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.
- Step 5
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.
Private Notes
Comments
what is the life span of suit ink? I have a jar in the fridge for a very long time.
Squid does not get rubbery after extended cooking if cooked in an acidic environment, like wine, vinegar or tomato.
Always use the "2/20 Rule" with squid for tenderness; saute (or deep fry or boil) for LESS than two minutes --- or braise, etc. for MORE than twenty minutes. Anything in between produces rubber bands.
This recipe suffers from a common problem - too many ingredients, as if simpler recipes are not suitable for serious cooks. This dish came out way better when I omitted the bay leaf and lemon zest and reduced the onion and squid ink by half. I also found the finished product way too soupy, so I make it with 1 cup less broth and 1/2 cup more rice. Now it’s perfect, and we make it all the time.
This one is so yummy! It took a while longer than I expected to make it, but it's worth every second! Wish the squid packets came in a larger size so you only need one or two. Highly recommended!
Wow! Cooked it as described and it was amazing. The lemon zest added something special.