Description
My husband and my anniversary recently rolled by and we decided to make this dish. I know, I know, this dish can look horrifying if you’ve never had squid ink, but it is delicious! We love cooking with squid ink. Black risotto or squid ink pasta… it’s good! And, well, with it being Halloween season and all, why not add a bit of a spooky meal to your menu?
This comes together pretty quickly, but it is a fair amount of hands on time. Squid either needs to be cooked hot and fast or a long simmer. In this dish, adding the squid before adding in the broth allows the squid to go from tender to hard and rubbery then back to tender. By the time the risotto is done, the squid is perfectly tender!
The chorizo in this dish really compliments the brininess of the squid, which a Serrano pepper giving just a hint of heat in the back of your palate.
Don’t let the color of this dish scare you! If you like squid and if you like risotto, you will love this dish!
Enjoy!
Ingredients
1 lb squid tubes, sliced ¼” thick
8 oz chorizo, casings removed
2 cups Arborio
6 cups fish stock, or chicken stock
1 cup white wine
2 pints brown button mushrooms, quartered
1 medium onion, chopped
1 green pepper, chopped
1 Serrano pepper, minced, seeds removed if desired
3 large garlic cloves, minced
4 TB butter, divided
1 TB olive oil
1 TB cuttlefish ink
1 cup Parmesan cheese
Instructions
Heat a large pot over medium heat. Add the chorizo, breaking it up with a spatula as it cooks. Cook until done ~ about 5 minutes. Remove from the pan and drain on paper towels. Add 2 tablespoons butter and the mushrooms. Lightly season with salt. Cook until the mushrooms have reduced slightly and turn golden brown ~ about 4 minutes. Remove from the pot and set aside in a bowl.
If needed, add a tablespoon of olive oil. Add the onions and peppers, cooking until they start to soften ~ about 5 minutes. Add the Serrano and garlic and cook for 1 minute. Add the Arborio and cook for 1 minute, stirring constantly.
Add the wine and stir constantly until most of the wine is absorbed. Add the squid and any of its juices to the pot. Raise the heat to medium-high.
Add 1 cup of broth, stirring frequently, until fully absorbed. Repeat this one cup at a time with the remaining broth. It takes about 5 minutes per cup to absorb into the risotto. After the last cup is absorbed, add the cuttlefish ink. Season to taste with salt and pepper. Turn the burner off.
Return the chorizo and mushrooms to the pot. Add in the cheese and remaining 2 tablespoons of butter. Mix until melted.
Serve!
Keywords: Black Squid Ink Risotto, Black Risotto, Squid Ink, Squid and Chorizo, Chorizo Risotto, Squid Risotto