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Stuffed squid with black risotto Recipe

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
  • 1

    Peel the mushrooms, remove the stems and finely slice.

  • 2

    Finely dice the shallot and gently saute with 1 tablespoon of olive oil.

  • 3

    Add the risotto rice to the shallot. Stir the rice, add the white wine and allow to reduce.

  • 4

    Add sliced mushrooms and squid ink to the pan and stir to combine.

  • 5

    Add 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.

  • 6

    Finally add the tarragon leaves and the freshly grated Parmesan. Season the risotto and set to one side.

  • 7

    For the squid: pre-heat the oven to 200c/400f/Gas6

  • 8

    Prepare the squid by removing the quill and tentacles. Remove the skin, rinse under cold water and pat dry.

  • 9

    Stuff the squid tubes with the black risotto and transfer to the pre-heated oven for 6 minutes.

  • 10

    To 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.»

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

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(11 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h