We use cookies to help this site deliver the best possible experience.   Remove this notice.

Stuffed squid with black risotto Recipe

Squid stuffed with a black risotto made with shallot, mushroom and tarragon.

Partager sur Facebook
Stuffed squid with black risotto Recipe
4.4 5 11
Recipe rating  (11 vote(s)) :
11 vote(s)
  • Preparation  30mins
  • Cooking time  0mn
  • Rest time  0mn
Ingredients ( for people)
  • Big squid(s) 450g : 6 whole
  • Squid ink sachet(s) : 2 whole
  • Shallot(s) : 2 whole
  • Olive oil : 15 ml
  • Arborio rice : 300 g
  • Dry white wine : 50 ml
  • Button mushroom(s) : 6 whole
  • Tarragon : 6 sprig
  • Parmesan : 30 g
  • Water : 900 ml

  • 1Peel the mushrooms, remove the stems and finely slice.
  • 2Finely dice the shallot and gently saute with 1 tablespoon of olive oil.
  • 3Add the risotto rice to the shallot. Stir the rice, add the white wine and allow to reduce.
  • 4Add sliced mushrooms and squid ink to the pan and stir to combine.
  • 5Add the 900ml water and cook on a medium heat for 20 minutes or until the water is absorbed. Remember to keep stirring the rice as it cooks.
  • 6Finally add the tarragon leaves and the freshly grated Parmesan. Season the risotto and set to one side.
  • 7For the squid: pre-heat the oven to 200c/400f/Gas6
  • 8Prepare the squid by removing the quill and tentacles. Remove the skin, rinse under cold water and pat dry.
  • 9Stuff the squid tubes with the black risotto and transfer to the pre-heated oven for 6 minutes.
  • 10To serve: remove the squid from the oven and transfer to dinner plates. Garnish with a few sprigs of flat leaf parsley and a quenelle of black risotto.

Chef's tip

« Save time by asking your fishmonger to clean the squid. »

Leave a comment