Risotto with squids

• 15 minutes to prepare • 50 minutes to cook • Serves 4

Niuro di siccia

 

Did it ever happened to you that you tasted a dish and you were deeply impressed?

It will definitely happen with this wonderful risotto with squids. A tasty and sophisticated seafood dish that has literally left us speechless.
Black squids, while giving this risotto a great visual impact, donate an unforgettable, intense flavour: its scent is a invitation to taste and will transport you...by the sea!
It is not a simple risotto, it is instead the perfect risotto if you want to enchant your guests. Because it is true that black - the supreme elegance - is never wrong!

Here are ingredients for a 4-serving recipe:

 

320 g Carnaroli rice
600 g squids
30 g butter
1 l vegetable broth
1 shallot
1 clove garlic
1 sprig parsley
EVO oil
salt and pepper

1. Clean squids, wearing gloves: grasp the squid tail in one hand and the head in the other. Firmly pull apart with a slight twisting motion until the head and innards slip out of the body
2. Place your knife just above the eyes of the squid and cut straight down to remove the innards. Keep the innards aside. Then, place the knife just below the eyes and cut to remove the tentacles. Remove the peak from tentacles
3. Remove the thin, clear sliver of cartilage from the tail tube portion by simply grasping the cartilage with your fingers and pulling it from the squid body tube
4. Remove the skin and thoroughly wash the inside of the squid body tube, using your finger to pull out any residual innards. Finally, cut the cleaned squid body into rings
5. Pour two tablespoons of EVO oil in a pan and, when it is hot, add the garlic clove and the shallot chopped
6. When the shallot is soft and the garlic is golden, remove the garlic and add the squid rings. Let them cook for 30 minutes, adding one ladle of broth at a time if needed
7. Melt the butter in a large pan and pour the rice into it. Let it braise for 3 minutes
8. Add a spoonful of boiling broth and continue as for a normal risotto, for about 15 minutes. At this point, smash the squid innards with a fork and add it to the rice together with the squid rings. Let it cook for 5 minutes more
9. Add freshly ground pepper and chopped parsley on top and serve immediately!

Nutrition Facts are detailed in the table below. Data is provided per serving.

"Chillo 'o fatto è niro niro, niro niro comm'a che"*
(Renato Carosone, Tammurriata nera lyric)

* He was born black, really black, like what?