Squid ink risotto with baby squid

As you probably already know, risotto is a traditional Italian dish known for its creaminess and delicious flavor. This preparation is extremely versatile and can be made with a wide variety of ingredients, making it an ideal option to adapt to our tastes. Among the most emblematic risottos are mushroom risotto, cheese risotto, or this black squid risotto that will be a hit.

This exquisite recipe has the classic creaminess that a good risotto should have. And with the flavors of the sea and the freshness provided by the squid ink and the delicious baby squid, I assure you every bite is better than the last. A preparation that, accompanied by a good salad, is a great dish to enjoy on any occasion.

To achieve a perfect result, we will cook the risotto in the WMF FusionTec cast iron frying pan. Thanks to its quick heating, its fantastic heat retention and the speed with which it transfers heat to food, it is a perfect piece for cooking all kinds of recipes, from the most traditional to the most demanding and sophisticated.

Take note, because here I leave you the recipe for this wonderful black squid risotto that will delight everyone at home.

WMF FusionTec cast iron frying pan

For the baby squid:

• 250 g baby squid (ready to cook)
• 2 garlic cloves
• 1/2 organic lemon
• 1/2 bunch of parsley
• 4 tbsp olive oil
• Salt
• Espelette pepper (or some flakes of hot smoked paprika)

For the risotto:

• 1 medium onion or 3-4 shallots
• 800 ml fish stock
• 2 tbsp butter
• 200 g arborio rice or carnaroli rice
• 10 ml Noilly Prat vermouth (dry vermouth, or alternatively white wine)
• 10 g cuttlefish ink
• 4 shallots

Preparation

Prepare the ingredients:

1. Wash the baby squid and dry them with paper towels.
2. Crush the garlic, without removing the skin (you can smash it with the blade of a knife).
3. Grate the lemon peel and squeeze the juice.
4. Finely chop the parsley leaves.
5. Set everything aside.

For the risotto:

1. Heat the fish stock in a saucepan.
2. Peel the onion and chop it finely.
3. Heat a generous tablespoon of butter in the WMF FusionTec cast iron frying pan; then add the onion and sauté it until translucent.
4. Add the rice and lightly toast it until it changes color or looks translucent.
5. Add the vermouth and bring to a boil over high heat, stirring well to coat all the rice.
6. Lower the heat, and then add the hot fish stock, incorporating it gradually by ladles so the rice is barely covered at all times (it is important to keep the heat at medium, not high, to give the rice time to cook without burning or sticking).
7. Stir the rice to help the liquid simmer, without covering. Keep it simmering and continue adding the stock until it is finished.
8. When there is little stock left in the rice, shortly before the end of cooking, add the cuttlefish ink and stir well.
9. Add the remaining butter, turn off the heat, stir well to distribute the butter throughout the rice so it becomes nicely creamy, and let the risotto rest for another 5 minutes, covered.
10. While the rice rests, heat the olive oil in the pan with the garlic. Add the baby squid in several batches and fry them over high heat for 1–2 minutes (do not add salt now or they will lose a lot of water).
11. Remove them and put them in a bowl. Season them with salt, Espelette pepper, lemon juice, lemon zest and parsley.
12. Plate the risotto and place the baby squid on top.

Notes

• You can substitute Espelette pepper with some flakes of hot smoked paprika or, if you don't want that spicy touch, you can use sweet-smoked paprika.
• In the case of vermouth, you can replace it with a little dry white wine.
• You can also add some peeled shrimp tails together with the baby squid, some shelled mussels or some cockles.
• Remember that to achieve the creamy texture of risotto, you should add the hot stock little by little, stirring constantly so the liquid you added is absorbed before adding more. This cooking technique for risotto is known as "mantecatura".
• To make risotto you need a wide surface but also high sides, like the one the Fusiontec frying pan provides. Alternatively, you can use a Shallow Casserole, the Balti Dish, or a stockpot.
• Not only does risotto have its own cooking technique, but the best way to enjoy it, with all its flavor, aroma and creaminess, is served on a plate designed for it. Pasta and rice plates, like this by Laura Ashley or this by House Doctor, have a bowl-like shape especially designed for these types of recipes.