Squid Ink Risotto
- 2 cups fish stock
- 2 cups chicken stock
- 1 teaspoon squid ink
- 1 bay leaf
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 1 onion, minced
- 1 clove garlic, minced
- 1 cup short-grain rice
- ½ teaspoon red pepper flakes
- ½ cup dry white wine
- ¼ cup chopped parsley
- sea salt and freshly ground black pepper to taste
- Fried Parsley:
- ¼ cup white wine
- ¼ cup all-purpose flour
- 1/3 cup grapeseed oil
- ½ cup parsley leaves, stem on
- 1 lemon, cut into wedges
- Heat fish stocks and chicken stock together in a stockpot over medium-high heat. Dissolve squid ink into the stock and add the bay leaf. Reduce heat to low and cover pot to maintain warmth.
- Heat the olive oil and half of the butter in a sauté pan over medium-high heat until hot but not smoking; sauté onions and garlic in oil mixture until translucent, about 4 minutes. Stir rice and red pepper flakes with the onion, reduce heat to medium-low, and gently toast while stirring, about 2 minutes.
- Pour ½ cup white wine into the pan to deglaze, scraping browned bits from the pan using the flat edge of a utensil as the wine reduces; continue to cook and stir until the moisture is mostly absorbed or evaporated.
- Pour 1 cup of the warm stock into the pan and cook, stirring continually, until the rice absorbs the liquid. Repeat with the remaining stock, 1 cup at a time, until the rice is al dente. Stir remaining butter and chopped parsley through the risotto; season with salt and pepper.
- Whisk ¼ cup white wine and flour together in a bowl until smooth.
- Heat grapeseed oil in a small skillet to 300°F (150°C). Dip parsley leaves individually into the wine batter and shake to remove excess; fry in hot oil until crisp but not burned, about 10 seconds per side. Drain on a paper towel and season with salt and pepper.
- Garnish risotto with fried parsley leaves lemon wedges to serve.
Arborio is another name for the short-grain rice used for risotto.
What others are saying
Laura Griffin says:
Perfect date night recipe! The only think I was missing from this recipe was the cheese, so I added a little grated Parmesan on top. Delicious!
Jessica Scott says:
I absolutely love risotto! This squid ink recipe was very good. I was skeptic about the black coloring from the fish sauce, , but not the flavorful was still impeccable.