Black Squid Risotto

Risotto al Nero di Seppia

Cooking With Nick Stellino
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Ingredients:

1 ½ pounds whole Squid or 1 pound cleaned Squid Tubes and Tentacles
2 ½ cups Clam Juice
2 cups Chicken Stock
1 ½ cups Tomato Sauce
½ teaspoon Squid Ink , it is sold in small plastic packets at your local fish shop
4 Tablespoon Olive Oil
1 cup finely chopped Onion
¼ cup chopped fresh Parsley (divided)
6 large Garlic cloves, thickly sliced
¼ teaspoon Red Pepper Flakes
2 cups Arborio Rice
1 cup White Wine
½ teaspoon freshly ground Black Pepper
Zest of 1 Lemon, finely grated (1 Tablespoon)

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Serves 6-8
Printable Version
To clean whole squid; rinse thoroughly. Pull the tentacles from the body sac. If you are using the fresh squid ink, remove the slender, silver ink sack from the strands connected to the tentacles. Place the ink sacks in a small bowl covered with a few drops of water until ready to use. Clean the tentacles by cutting just below the eyes and retaining just the leg portion. Turn back the tentacles and squeeze gently to reveal the bead-like "beak." Pinch off the beak and discard. Gently squeeze out all of the viscera from the squid tubes making sure to remove the hard, transparent " quill" that runs the length of the interior wall. Peel the purplish skin from the outside of the tube. Rinse and pat dry. Chop the squid tubes and slice the tentacles into quarter. Refrigerate until ready to use.
In a large saucepan, combine the clam juice, chicken stock, tomato sauce and squid ink. Bring the mixture to a boil, reduce the heat and keep at a simmer.
In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, 2 tablespoons of the parsley, garlic and red pepper flakes. Cook slowly, stirring often, until the onions are very soft but not brown, 8-10 minutes. Stir in the rice and squid and cook until they are well-coated and turning opaque, 1-2 minutes. Pour on the wine, stirring to dislodge any flavorful brown bits that may stick to the bottom of the pan. Simmer to reduce the liquid by half, 1minute.
Add about 1 cup of the simmering broth to the rice and squid. Stir the rice continually, keeping the temperature at an even simmer until the liquid is absorbed. Add another half cup of the broth and stir again until the liquid is absorbed. Continue adding broth and stirring until the rice and squid are just tender, about 30 minutes. Remove the risotto from the heat and stir in the lemon zest. Season to taste with salt and pepper. Sprinkle with the remaining chopped parsley and serve hot.
Chef’s note:
For a richer taste add 4 tbsp. of soften butter to the finished risotto once it has finished cooking let it rest for 3 minutes then fold it in. If you prefer a slightly wetter risotto, stir in an additional ¾ cup of stock after the rice has finished cooking.
©2013 Nick Stellino Productions