Squid Ink Risotto with Mediterranean Calamari

Credit: Didier Loire
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Step 1: Calamari

Stalk, wash, and finely chop the parsley.

Heat some olive oil in a sauté pan. Add the supions and sauté them over a high heat, stirring constantly until they stop giving off liquid.

Let caramelize slightly in their juices, season with salt and pepper, then moisten with white wine. When this sauce has reduced by three-quarters, add the butter and the chopped parsley.

Step 2: Risotto

Remove the ink pouch from the squid. Strain it through a fine-meshed chinois placed over a receptacle, and refrigerate.

Clean the squid, wash and pat dry on a dishtowel, and dice into a salpicon.

Heat the light chicken stock and lobster stock in a pot.

Peel and finely mince the white onion.

Heat some olive oil in a sauté pan, add the minced onion and squid salpicon, and sweat over a low heat for 3 minutes.

Add the rice and stir constantly for 5 minutes until translucent, then deglaze with the white wine. Let reduce until almost dry, moisten almost to the top with the hot stock mixture, then cover and simmer, stirring regularly.

When the rice has absorbed all of the liquid, moisten again almost to the top and continue cooking, stirring constantly. Repeat this operation five or six times.

After 18 minutes’ cooking time, the rice should be cooked. At this point, fold in the butter, seasoning olive oil and squid ink. Be careful—squid ink tends to bind sauces quite thickly.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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