L'atelier des Chefs cooking classes - Stuffed Squid With Black Risotto

Stuffed squid with black risotto

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

Recipe rating: (11 votes)

Preparation time
Cooking time
Rest time

Ingredients (To serve 6)

  • 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

Chef's tip

"Save time by asking your fishmonger to clean the squid."


Peel the mushrooms, remove the stems and finely slice.

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

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

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

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.

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

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

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

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

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.

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