Risotto with squid is a light and fresh first course, perfect for summer.
The preparation of this dish is extremely simple and requires little time to be made; in fact, just a few simple steps will be enough to bring to the table a risotto with fish suitable both for the most important occasions (such as, for example, holidays) and for lunch every day when you do not want to give up the taste.
To obtain a risotto with a more intense and pleasant flavor, it is preferable to use fresh squids, but, if you do not have the opportunity to go to a fishmonger, frozen squids are also fine, if they are of good quality and thawed in the right way.
To defrost squids I suggest you put them out of the freezer the night before and keep them in the refrigerator so that the ice melts slowly and the fish does not undergo thermal shocks that could make it tasteless and too hard.
If you are in a hurry and decide to defrost squids at the last moment, I suggest you defrost them in a pot containing cold water.
The rice suitable for the preparation of the recipe of risotto with squids is Carnaroli, a variant of long-grain rice, quite valuable that has the characteristic of remaining intact and firm during cooking.
Preparation Time 15 Minutes
Cooking Time 20 Minutes
Serves 4 people
Cooking Method Stove
360 g Carnaroli rice
600 g squids
1/2 white onion
1 garlic clove
750 ml vegetable stock
20 g extra virgin olive oil
1 sprig of parsley
5 g salt
1 g pepper
100 ml dry white wine
How to make Risotto con calamari – Risotto with squid
- As mentioned in the introduction, it is essential for the perfect success of this dish, the use of fresh squids. Frozen squids can also be used, as long as they are thawed very slowly, gradually passing from the freezer to the refrigerator and then to room temperature so that the fish does not undergo sudden changes in temperature which would primarily ruin its flavor.
- Once you have decided which squid to choose, clean the squid by removing the beak and the entrails and then wash them thoroughly and for a long time under a jet of water at room temperature, or slightly cool.
- Dedicate yourself to the preparation of the risotto. Put a drizzle of extra-virgin olive oil in a fairly large saucepan and heat it up.
- Sauté the garlic clove cut into 2 or 3 pieces in the oil until it begins to brown, then remove it from the pan as the oil will have already taken on the flavor of the garlic.
- Divide the onion into fairly small cubes that you will sauté in the oil until they begin to brown.
- At this point, place the rice in the saucepan and toast it for a couple of minutes until it becomes “crispy”, i.e. you will hear the sound of the rice moving around in the saucepan become sharper and drier; this operation is useful so that the outer part of the grains forms a light film that will allow the rice to be cooked perfectly without browning.
- Add a small amount of water for the rice to start cooking and also add a little salt. Alternatively, you could also use vegetable broth.
- When the rice is about half cooked, that is after 7/8 minutes from the start of cooking, put the squid in the saucepan and add the white wine, allowing the rice and squid to cook in the wine; add a little vegetable stock to continue cooking once the wine has been absorbed by the rice.
- Continue adding the vegetable stock every time the rice needs it and take care to stir the risotto with squids very often in order to have an even cooking.
- When the rice is almost cooked, add salt and pepper to taste.
- Finely chop the parsley and place it in the saucepan when the squid risotto is cooked.
- Mix the parsley well with the other ingredients and then you can serve your squid risotto hot on the table.