by Naked Beet
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Photo by Naked Beet
Naked Beet's Notes:
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1 tablespoon
unsalted butter
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1 tablespoon
olive oil
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1/2
medium onion, diced
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3
garlic cloves, diced
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1 teaspoon
red chili flakes
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1 teaspoon
tarragon
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1 1/2 cup
carnaroli rice
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3/4 teaspoons
squid ink
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1/2 cup
dry white wine
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3-3 1/2 cups
fish stock
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1 tablespoon
olive oil
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2
garlic cloves, diced
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1/2 teaspoon
red chili flakes
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1 pound
whole cleaned squid, cut into rings or strips
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salt to taste
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1
small sweet orange pepper
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1/4 bunch
fresh parsley, chopped
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Heat the stock and keep on a low simmer while you work on the risotto. Warm up the wine before using it, as well.
Ask the hotline about this step!Melt the butter and oil in a high sided saucepan. Saute the garlic, onion, tarragon, and red chili flakes until the onions are translucent. Add the rice and toast until all the oil is absorbed and it's turning opaque and glossy. Add the wine, stirring throughout, until it is all absorbed. Stir in the squid ink and cook for about a minute.
Ask the hotline about this step!Start adding the warm fish stock, one ladle at a time, letting the rice absorb it until it is almost all gone. Keep adding the stock until the rice has 10 minutes of cooking time left.
Ask the hotline about this step!In a large skillet, heat the olive oil. Add garlic and chili flakes and saute for a minute. Add the squid in batches to the pan and cook until you've cooked 3/4 of your squid quantity. Salt the squid as it cooks. (Reserve the rest to cook and serve as a topping). Cook the squid, tossing it gently to cook on both sides for 4-5 minutes and before it is completely done add it to the risotto to cook together with the ink. Continue adding a ladle at a time to the risotto and now start cooking the rest of your squid in the large skillet to be used as the topping.
Ask the hotline about this step!If you like your risotto on the brothy side, add some more stock to the rice once the rice is ready to be plated. Stir in the fresh parsley and finish with diced peppers and cooked squid.
Ask the hotline about this step!I'll have to look for that next time around then, along with the more authentic Vialone nano for this dish, which I've since read can be used with twice the amount of water initially, left to cook without stirring at all and then finished off with some stock for extra creaminess. Thanks for the heads up!
Looks very delicious! Can't wait to try! =)
Hard to resist squid with anything, and this risotto looks and sounds delicious!
We get great local calamari from Point Judith here in RI, and it's one of my favorites. This is definitely going on the list :)
Lucky woman to have fresh catch nearby! ; )
Yum. Will be making this with my next batch of chicken stock. Thanks.
gorgeous! love this dish. you are so right, why cant we transport a dish, across the oceans, into our home?
beautiful!
This looks great! I have been asking about squid ink at the two grocery stores near me in NYC (Fairway and Citarella) and neither of them ever have it. I was looking to get the actual ink sacs from fresh squid, and apparently most of the squid these days arrives already cleaned, and devoid of ink. I'll have to make a trip down to Chelsea Market, it seems!
Thanks. I got the squid ink fresh in a very small bottle a while back. I think I got it from NY's Chelsea market. There's an Italian specialty market there with great olives and nice honeys, too. I found the link for it:
http://www.buonitalia.com/default.aspx/act/Catalog.aspx/catalogid/884/description/squid+ink/browse//MenuGroup/Home/desc/Squid+Ink.htm
This sound really good. Where did you get the squid ink? Does it come frozen, fresh, canned...?
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
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Sounds delicious. In Venice they would use "seppie" which are cuttlefish (another squid like creature) which aren't too hard to find, especially if you are on the east coast. They are broader, fatter, and you clean them the same way.