Squid and Herb Risotto

The squid and aromatic herb risotto is a delicate dish that blends the flavors of the sea with the freshness of herbs. Here’s how to prepare it.

Ingredients

• 320 g of rice for risottos (such as arborio or carnaroli)
• 300 g of cleaned and sliced small squids
• 1 liter of hot fish broth
• 1 glass of dry white wine
• 1 small onion, finely chopped
• 2 tablespoons of extra virgin olive oil
• A mix of fresh aromatic herbs (like parsley, basil, and thyme), chopped
• Salt and pepper to taste
• Butter (about 30 g)
• Grated parmesan to taste (optional)

Preparation

1. In a large saucepan, sauté the chopped onion in extra virgin olive oil until it becomes translucent.

2. Add the squid and sauté over high heat for a couple of minutes.

3. Mix in the rice and toast for a minute, stirring to prevent sticking.

4. Deglaze with the white wine and let the alcohol evaporate before starting to add the hot fish broth, one ladle at a time, waiting each time for the previous broth to be almost completely absorbed by the rice before adding the next.

5. Continue cooking for about 16-18 minutes, adding broth when necessary and stirring occasionally.

6. When the rice is al dente, turn off the heat and add the chopped fresh aromatic herbs, butter, and parmesan (if desired) to cream the risotto.

7. Adjust the seasoning with salt and pepper and let the risotto rest for a minute before serving.

Fun Facts

Risotto is a very versatile dish, and Italians love to experiment with different ingredients. The use of herbs along with seafood is a choice that encapsulates the influences of Mediterranean cuisine, where aromatic herbs are abundantly used to enhance fish-based dishes.