Risotto with baby squid

Ingredients

• 350 gVialone Nano rice
• 500 gbaby squid
• 50 gchopped tomatoes
• 100 ggreen or black olives, as preferred (optional)
• ½ glass (about 100 ml)dry white wine
• 1 bunchchopped parsley
• 1 clovegarlic, peeled and left whole
• ½onion, chopped
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Clean the squid

   Clean the baby squid, removing the innards, eyes, hard beak, cartilaginous quill and skin.

2. 2

   Rinse and chop

   Separate the tentacles and fins. Rinse the squid thoroughly, then cut it into small pieces.

3. 3

   Dry the pieces

   Pat the squid dry with kitchen paper.

4. 4

   Cook the base

   Heat 3 tablespoons of oil and gently fry the whole garlic clove, onion, a little chopped parsley, tomatoes and squid.

5. 5

   Toast the rice

   Remove the garlic, add the rice and toast it. Turn up the heat and pour in the white wine to deglaze.

6. 6

   Add hot broth

   Let the alcohol evaporate, then lower the heat and begin adding the rice a ladleful of boiling broth at a time.

7. 7

   Continue gradually

   As the rice absorbs the broth, add another ladleful.

8. 8

   Stir frequently

   Stir often with a wooden spoon to stop the rice sticking.

9. 9

   Season and finish

   When the rice is cooked, adjust the salt and pepper, then stir in the chopped parsley and, if you like, the pitted olives cut into pieces.

10. 10

    Serve the risotto

    Mix the risotto with baby squid and serve it piping hot.

What is risotto with baby squid?

Risotto is a northern Italian rice dish cooked by adding liquid gradually and stirring as the grains soften. This version pairs that method with small squid, tomato, white wine and parsley.

Vialone Nano is a short-grain rice suited to risotto because it releases starch as it cooks. The result should be creamy while the individual grains still hold their shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 485 calories, 25g protein, 71g carbs, 9g fat.

Most of the carbohydrates come from the rice; the squid contributes protein, while olive oil and any olives add fat. Pair a serving with vegetables or salad for a more balanced plate.

Preparing the squid

Cleaning: Remove the innards, eyes, beak, quill and skin, then separate the tentacles and fins as directed. Rinse well and cut the pieces small so they cook evenly with the rice.

Drying: Pat the squid dry before frying. This helps avoid adding excess water to the base.

Building the flavour

Aromatics: The onion, garlic and parsley start the savoury base; the garlic is removed before the rice goes in, leaving its flavour behind.

Tomato and wine: The chopped tomatoes add a little colour and savouriness. White wine deglazes the pan after the rice is toasted, so let its alcohol evaporate before adding broth.

Adding the broth

Ladle by ladle: Add boiling broth a ladleful at a time, waiting for the rice to absorb most of it before adding more. Keep the rice moving with frequent stirring to help it cook evenly and prevent sticking.

Heat: Lower the heat once the wine has evaporated. A steady, gentle simmer gives you more control over how quickly the rice absorbs the liquid.

Knowing when it is ready

Doneness: Taste the rice as it cooks. It should be tender but still have a slight bite, rather than soft and mushy.

Consistency: The finished risotto should be moist and able to settle softly on the plate. Add the final parsley and optional olives after seasoning.

Serving suggestions

Serve the risotto straight away while it is hot and creamy. A simple green salad or cooked seasonal vegetables make a fresh accompaniment.

If using olives, choose green or black ones according to preference, and pit and chop them before stirring them in at the end.

Recipe notes & tips

• Keep the broth boiling so each addition does not cool the rice.
• Cut the squid into similarly sized small pieces for more even cooking.
• Stir frequently, especially as the risotto thickens towards the end.
• Taste the rice near the end of cooking to check its texture before seasoning.
• Pit and chop the optional olives before adding them to the finished risotto.

Variations

• Briny finish: Add the optional pitted olives for a salty, savoury note.
• More parsley: Stir in extra chopped parsley at the end for a fresher finish.
• Tomato-forward: Increase the chopped tomato for a more pronounced tomato flavour.
• Peppery finish: Add a little extra black pepper just before serving.
• Wine choice: Use a dry white wine with a clean flavour so it complements rather than overwhelms the squid.

Common mistakes to avoid

• Wet squid: Pat it dry before frying so it does not release excess water into the pan.
• Adding cool broth: Keep the broth boiling as you ladle it in to maintain a steady cook.
• Pouring in all the broth at once: Add it gradually so you can judge how much the rice needs.
• Leaving the rice unstirred: Stir often with a wooden spoon to help prevent sticking.
• Overcooking the rice: Taste as it cooks and stop when the grains are tender with a slight bite.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan with a splash of water or broth, stirring until hot; the texture will be less creamy than when freshly made.

Frequently asked questions