Though one can cook this risotto in one pot, I prefer to cook the squid separately to begin with because I have had them come out chewy when doing it all at once. To serve 4:
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 1 1/2 cups + 2 tablespoons (320 g) short grained rice such as Arborio or Carnaroli
- 1 1/8 pounds (500 g) cleaned small squid, chopped into small pieces
- A medium onion, finely chopped
- A rib of celery, finely chopped
- 1 ounce (25 g) dried porcini mushrooms, finely chopped (optional)
- 1/2 cup dry white wine, warmed
- 1 cup (250 ml) canned chopped tomatoes
- A small bunch fresh thyme, chopped
- 1 quart (1 liter) vegetable broth or unsalted vegetable bouillon, simmering
- 1/4 cup (50 g) unsalted butter (you can also use 2 tablespoons olive oil and 2 of butter)
- 2 tablespoons olive oil (optional, if cooking squid separately)
- Salt and pepper to taste
Preparation:
Begin by washing the squid well, patting them dry, and chopping them; should you find any beaks, remove them. If you're using the two pot method, sauté half the onion in 2 tablespoons of oil, and when it has become golden add the squid. When it is heated through stir in the tomato sauce, check seasoning, and reduce the heat to a simmer.
Next, if you're including the mushrooms, which add a nice surf-and-turf touch, set them to steep in warm water for 15 minutes. When they have softened, drain them well, reserving the liquid (strain it to remove sand), and chop them. Add them to the squid.
As this point heat 2 tablespoons of oil or butter in a second saucepan and sauté the remaining onion and celery until the onion has become translucent and is shifting towards gold. Stir in the rice and continue to cook, stirring, until the grains are translucent, 3-5 minutes. Add the warmed wine, and when it has evaporated, a first ladle of vegetable broth, together with some (or all) of the mushroom liquid. Continue to cook the rice, stirring, until it is about half done, and at this point add the squid mixture to the pot. Continue stirring and adding liquid as necessary until the rice reaches the al dente stage. Stir in the remaining butter, a goodly grind of pepper, and the chopped thyme, turn off the heat, cover, and let the risotto sit two minutes. Serve at once with a lively white wine, and I might suggest a Falanghina from Campania.
If you instead decide to use the 1-pot method, sauté the onion and celery together in 2 tablespoons oil or butter; when they are translucent add the rice and sauté 3-5 minutes more. Add the tomato and begin adding broth (and mushroom juice if you want), and continue cooking until the rice is about 3/4 done. Stir in the fish and mushrooms and finish cooking the risotto as above.
Next, if you're including the mushrooms, which add a nice surf-and-turf touch, set them to steep in warm water for 15 minutes. When they have softened, drain them well, reserving the liquid (strain it to remove sand), and chop them. Add them to the squid.
As this point heat 2 tablespoons of oil or butter in a second saucepan and sauté the remaining onion and celery until the onion has become translucent and is shifting towards gold. Stir in the rice and continue to cook, stirring, until the grains are translucent, 3-5 minutes. Add the warmed wine, and when it has evaporated, a first ladle of vegetable broth, together with some (or all) of the mushroom liquid. Continue to cook the rice, stirring, until it is about half done, and at this point add the squid mixture to the pot. Continue stirring and adding liquid as necessary until the rice reaches the al dente stage. Stir in the remaining butter, a goodly grind of pepper, and the chopped thyme, turn off the heat, cover, and let the risotto sit two minutes. Serve at once with a lively white wine, and I might suggest a Falanghina from Campania.
If you instead decide to use the 1-pot method, sauté the onion and celery together in 2 tablespoons oil or butter; when they are translucent add the rice and sauté 3-5 minutes more. Add the tomato and begin adding broth (and mushroom juice if you want), and continue cooking until the rice is about 3/4 done. Stir in the fish and mushrooms and finish cooking the risotto as above.
