Black risotto with 10 armed squids
What you need:
3 x 10 armed squids approx of 150-200 grams each
400 g of risotto rice
2 dl white wine
1.5 l vegetable stock
2 small red onions, finely chopped
4 garlic cloves, finely chopped
2 bags of squid ink (2 g each)
100 g parmesan cheese, grated
50 g butter
3 red chilli (medium hot), chopped
1 organic lemon, zest only
parsley, finely chopped
Clean the squids inside, remove the bone, cut off the head but keep the tentacles
Remove the thin outer skin layer of the squids by rubbing it off under cold water.
The squids shall end up completely white on outside
Cut the squid open that you have like one big square, then slice it into tagliatelle sized strips
Create a mixture of olive oil, chili, salt and pepper
Let the squid parts marinate in the mixture for one hour
Put on a large pan at low to medium heat
Saute the finely chopped onions, half of the chopped chili and the garlic
Add the rice
Add the squid ink
Add the white wine, let simmer for 3 min.
Add, little by little, the stock, each time slowly stirring the mixture
While cooking the Risotto...
Heat up a small frying pan, on medium heat...
Pour in the squid with all the marinade
Toss the pan several times to ensure the meat is evenly fried
Let fry for approx. 3 min
take out the squid meat and set aside
Add the remainder of the marinade in the pan to the risotto mixture
When the rice has soaked up all the stock and feels al dente...
Add the Parmesan cheese and the butter
Serve the Risotto in large deep, heated plates
Arrange the squid in the middle
Drizzle with lemon zest and parsley