⬇️ Check Recipe below ⬇️
Squid Ink Risotto, is a seafood rice made using the entire squid and his own ink. In Italy, it’s mostly made with fish stock and deglazed with white wine. Check out this slight variation with a simple vegetable stock and lemon juice.
Creamy, earthy, sweet and with its distinctive pitch-black colour and the freshness of the sea, it will take you straight to the beach with your first bite.
The history of squid ink risotto is quite mysterious. In fact, it originated in the Croatian shore of the Mediterranean Sea and spread everywhere. It is an ancient dish, was invented when Croatia was still under the Venetian rule, this explains why it spread in Veneto first, then in the rest of Europe, it also is very famous in Catalonia.
In this time of year when Christmas is around the corner, the orthodox Egyptian christians are now fasting the Nativity fast, they can only eat vegan and also fish except on Wednesdays and Fridays …. So on this mini series we decided to cook two rice based seafood dishes for them to enjoy during fasting.
This is Squid Ink Risotto episode from our Roz Sayadeya and Squid Ink Risotto mini-series.
This series presents two symbolic seafood rice dishes from Egypt and Italy.
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Sara and Stefano.
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00:00 Culture Whisk Introduction
00:32 Preparing The Stock
00:47 Cleaning And Cutting The Squid
03:02 Preparing The Ink
03:17 A Little Discussion
04:50 Making The Risotto
05:54 Tossing The Squid
07:11 Final Touches
09:48 History Of The Dish
How to make Squid Ink Risotto : 4/5 servings
Vegetable Stock
2 Tomatoes
3 Celery stalks
3 Banana Shallots
3 Carrots
Parsley Stalks
2 Fennel
1 Kombu Seaweed
2 Bay Leaves
3 litres of water
Put all the vegetables in a large pot with water.
Cook for 30 minutes then filter and put it simmering on very low heat to cook the risotto with.
Risotto
400g Carnaroli Rice
2 Large shallot, chopped
40g Butter
1L of Vegetable Stock
40g Squid Ink
50g Unsalted Butter
½ Lemon Juice
1 Large Squid (700g)
Olive Oil
1 Garlic Cloves
1 Garlic Clove
Thyme
Parsley
Preparing The squid
Cut the squid head, open the body vertically and cautiously remove the ink sac and put it in a little bowl for later, skin it off, clean and scrape the body with a sharp knife, remove the fins, clean them under running cold water and don’t forget to discard the intestine and the rest of the organs.
Cut the squid body in half vertically, cut these two halves in half again, take the upper halves and score them diagonally with the tip of a sharp knife at 45 degrees from the inner soft part and leave them aside.
Clean the tentacles and cut them in quarters lengthwise.
Take the lower parts and fins, cut them in little cubes to cook with the rice.
Cooking The Risotto
In a deep big pot, add a generous amount of olive oil, garlic clove, thyme and the chopped shallots. Stir and cook for 2 minutes then add the chopped squid pieces or cubes and cook until golden in colour. Discard the clove of garlic and thyme then add the rice and toast it for a couple of minutes until it becomes very hot then keep adding the hot stock a bit at a time and stir. When the liquid is mostly absorbed then add more stock. The risotto should take about 17 minutes to cook completely and another minute to rest. Season your risotto with salt and pepper on 2 or 3 stages just to make sure not to be too salty.
After the risotto has rested for a minute, add the squid ink, lemon juice, the knobs of butter, chopped parsley and stir very well.
Pan Fried Squid
Pan fry the scored parts of the squid, which we put aside, for a couple of minutes on each side on a very high heat along with the tentacles, adding a clove of garlic, olive oil and thyme. Season with salt and pepper.
Plating
Put the cooked risotto on a big serving plate, tap the plate a few times to make the risotto flat so that it wouldn’t keep cooking, then add the pan fried squid pieces on top, serve with a few leaves of parsley and a drizzle of olive oil.
Tips
Choose good quality ingredients.
Use Carnaroli or Vialone Nano for Risotto.
Keep the Stock always hot and cook the risotto on high heat.
Add some acidity to work as a palate cleanser.
Hope you enjoy this dish and look forward to hearing from you soon.
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Director, Authors, Hosts & Camera :
Sara and Stefano
Editors:
Sara & Stefano
Voice Over Audio edited by:
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