For squid risotto, use arborio rice or other rice intended for risotto. Although you can cook it from regular round grain, and it will also be tasty, only the structure and consistency will be somewhat different...

I recommend quickly boiling the squid first and using the resulting broth to cook rice. Then add tender pieces of squid to the almost finished dish. Risotto with squid can be further improved before serving with cream, butter or Parmesan, as well as with the whole set, so to speak.

Prepare the ingredients according to the recipe list.

First of all, cook the squid fillet. To do this, prepare a pan of boiling salted water with spices, such as dried Provençal herbs and peppercorns.

Cut the squid fillets into rings or other pieces and immediately throw them all into boiling water.

When the water boils again, remove the squid with a slotted spoon or drain in a colander.

Strain the broth and save it, you will need it for cooking rice.

Heat the olive oil with the garlic until browned.

Remove the garlic and fry the finely chopped onion in the resulting oil.

Then add dry rice and fry it over medium heat until the center turns white.

Also called "pearl-colored with transparent edges."

The first liquid to be added and allowed to be completely absorbed by the rice is white wine.

Then, in portions of one ladle at a time, pour in the broth from boiling the squid as it is absorbed.

Cook rice while stirring over medium heat, uncovered.

With the last portion of the broth, add the squid pieces or rings and butter.

It is not necessary to stir, just let it cook like that, i.e. This portion of the broth is absorbed, and the squid lies on top of the rice.

Finely grate the Parmesan.

Serve the finished risotto with Parmesan, and if you don’t have it, then without it... Also delicious.

Risotto with squid is ready.

Bon appetit!

With crazy discounts, we offer you a recipe for black risotto!

The products from the list of ingredients for this dish seem inaccessible only at first glance. In fact, all of them, even cuttlefish ink, are stocked in large supermarkets. An ingredient unfamiliar to our ears is very popular in Mediterranean and Adriatic cuisine. Ink is added to risotto, paella, spaghetti. They are used as a natural food coloring and seasoning, giving dishes an amazing black color and a unique “marine”, salty taste.

Instructions

• 1 serving
• 30 minutes
• 4 steps

Ingredients:

• Carnaroli rice 70 g
• Cuttlefish ink 4 g
• Onion 10 g
• Thyme 1 sprig
• White wine 20 g
• Olive oil 1 tsp.
• Butter 30 g
• Grana Padano cheese 20 g
• Frying oil 300 g
• Mini squid 100 g
• Wheat flour 20 g
• Ground paprika pinch
• Salt and pepper to taste

STEP 1

Cut the onion into cubes and fry in a saucepan without coloring in a mixture of part butter and olive oil th oils Add thyme and rice. Fry lightly, add wine and evaporate.

STEP 2

Pour in 100–150 ml of boiling water and cook until al dente. Add salt, pepper, cuttlefish ink. Continue cooking, stirring vigorously with a wooden spatula. e 2-3 minutes. Add remaining butter and cheese.

STEP 3

Clean the squid, cut it into rings, including the head and tentacles, and bread them wet in flour. Fry in deep fryer at 180-200 degrees. Drain on a napkin, then add salt.

STEP 4

Place black risotto on a plate, place squid on top and sprinkle with paprika.

Preparing squid risotto is very simple, and you just can’t help but like the result. You will definitely like this recipe for its simplicity and availability of ingredients.

Ingredients

• 400-500 g squid
• 200 grams of rice (preferably Arborio variety)
• 2 sweet bell peppers(optional)
• 2 medium tomatoes (optional)
• 1 onion
• 2 tbsp. butter
• dry basil (about 1 tsp)
• salt, pepper to taste

Homemade recipe