Italian Fish and Shellfish Recipes - Squid Risotto Recipe

Ingredients

• 1 pound prepared squid tubes

• 1/4 cup butter

• 2 garlic cloves, crushed

• 1 onion, chopped

• 2 cups risotto rice

• 5 1/2 cups hot Fish Stock

• 1 tablespoon chopped flat leaf parsley

• 1/3 cup capers, rinsed

• finely grated zest of 2 lemons

• salt and pepper

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Method:

1. Slice the squid into rings and pat dry on paper towels. Melt the butter in a large heavy-based saucepan.

2. Add the squid and garlic and sauté gently for 3-4 minutes, until the squid puffs up. Remove from the pan with a slotted spoon.

3. Add the onion to the pan and sauté gently for 5 minutes, until softened but not colored. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice.

4. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

5. Return the squid and any cooking juices to the pan with the parsley, capers, and lemon zest and season to taste with salt and pepper.

6. Heat through for 1 minute, cover, and leave the risotto to rest for a few minutes before serving.

Note: The key to success with squid is to cook it quickly, otherwise it becomes rubbery and inedible.