Squid Risotto from the Oven

Jan 25, 2021

3 min read

Updated: 2 days ago

If you're looking for a dish that perfectly combines flavor and health benefits, then you have to try this black risotto featuring squid. This recipe is a true representation of authentic Mediterranean cuisine, where fresh ingredients and simple techniques come together to create a delightful meal. The deep, rich color of the risotto comes from the use of squid ink, which not only enhances the visual appeal but also infuses the dish with a unique, briny flavor that pairs beautifully with the tender squid pieces. I am thrilled to share this recipe with you, as I believe it encapsulates the essence of Mediterranean cooking.

Nutrients of Black Risotto

This risotto is not just a feast for the eyes; it is also a nourishing choice for those who are health-conscious. Low in calories yet high in essential nutrients, this dish is a fantastic option for anyone looking to maintain a balanced diet. The squid used in the recipe is an excellent source of omega-3 fatty acids, which are known for their heart-healthy benefits. Additionally, the ingredients are packed with antioxidants that help combat oxidative stress and promote overall health. By incorporating this dish into your weekly meal rotation, you can enjoy a delicious meal that supports your well-being.

Preparation

To prepare this effortless oven-baked squid risotto, you'll find that the steps are straightforward and manageable, making it a great choice for both novice and experienced cooks.

Conclusion

The oven-baking method ensures that the risotto develops a creamy texture without requiring constant stirring, allowing you to focus on other aspects of your meal preparation or simply relax while it cooks. Follow the recipe closely, and you will be rewarded with a sumptuous dish that is sure to impress your family and friends. Enjoy the delightful combination of flavors and the satisfaction of creating a wholesome Mediterranean meal right in your own kitchen.

Ingredients: simple, total time: 90 min, 4 servings

Preparation:

Prepare 600-700 g of squid by cleaning and slicing them from top to bottom, retaining the squid heads for added color. Chop into pieces, wash, and drain.
In a pan, heat 50 ml of oil and add 1 spoon of flour, frying and stirring the mixture. Then incorporate finely chopped onion, primrose leaf, and 2 minced garlic cloves. Sauté until they develop color, then add 100 ml of water, 100 ml of wine, salt to taste, and the ink from the squid bags provided for this purpose.
Once the mixture is cooked, add 25 g of butter and the squid, cooking on low heat.
Continue cooking until the squid becomes tender.
Add 250 g of washed and drained rice, along with water as it evaporates, seasoning with salt and pepper to taste. Ensure the water level remains two fingers above the mixture in the pot. Cook for approximately 10 minutes.
Transfer all ingredients to another small baking dish and mix thoroughly.
Add additional water as necessary.
Bake in a static oven at 175-180 °C for about 30-40 minutes, until the rice is tender.
Prepare grated Parmesan cheese and lemon slices before serving.
Serve warm with lemon slices.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

This risotto can be paired with shrimp or prawns if desired.
The recipe yields four servings. For two servings, halve the ingredients and use a smaller baking dish.
If there are leftovers, cover them with plastic wrap and store at room temperature, ensuring consumption within the same day. It is not advisable to leave it overnight in the cold, as it may lose its flavor and appearance. (If overnight storage is necessary, cover it securely with aluminum foil and reheat in the microwave.)