Squid Risotto

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1 lb cleaned squid
1 tablespoon olive oil
2 teaspoons chopped fresh oregano, or to taste
1/2 teaspoon chopped fresh rosemary
Pinch of dried hot red pepper flakes
4 garlic cloves, minced
5 1/2 cups fish stock, or 2 (8-oz) bottles
clam juice mixed with 3‚ cups water
1 1/4 cups Arborio rice (8 oz)
1 cup dry white wine
3/4 cup fresh flat-leaf parsley
1 teaspoon fresh lemon juice, or to taste
Accompaniment: lemon wedges

Pat squid dry, then cut bodies lengthwise into 1/4-inch-
wide strips and quarter 
tentacles lengthwise. Season with salt and pepper.Heat 1 teaspoon oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then cook oregano, rosemary, red pepper flakes, and 1 teaspoon garlic, stirring, until fragrant, about 30 seconds.
Add squid strips and
tentacles and saute, stirring constantly, until opaque and curled, 
about 1
minute. (Do not overcook, or squid will toughen.) Transfer to a sieve set over 
a bowl to catch juices squid releases.

Combine squid juices from bowl with fish stock in a saucepan and bring to a simmer. 
Season with salt and keep at a bare simmer.
Heat remaining 2 teaspoons oil in a large 
heavy saucepan over moderate
heat until hot but not smoking, then cook remaining 
garlic, stirring frequently,
until pale golden, 2 to 3 minutes. Stir in rice and cook, 
stirring constantly, until
rice is translucent, 4 to 5 minutes. Add wine and cook, stirring 
constantly, until
absorbed. Stir in 1 cup simmering broth mixture and cook at a strong 
simmer, stirring frequently, until broth is absorbed. Continue cooking at a strong simmer 
and adding broth, 1/2 cup at a time, stirring frequently and
letting each addition be 
absorbed before adding the next, until rice is tender
but still al dente and creamy looking, 
18 to 20 minutes total. (There may be
broth left over.)

Stir in squid and parsley and cook just until heated through, about 1 minute. 
Add lemon juice and salt and pepper to taste. Makes 4 servings.

Source:  Gourmet  Photo: Alan Richardson

Choose shiny, slightly iridescent, odorless squid.
Store fresh squid in the coldest part of your refrigerator for up to three days. 
you're not going to cook it within three days, stick it in the freezer.
Rinse squid (even if it's already been cleaned by your fishmonger) under 
running water, scrubbing gently with your fingers to remove any hard bits.
It's best to cook squid either briefly with high heat or slowly with low heat. 
Anything in between will yield a tough cephalopod.
Source: Epicurious

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