Pressure Cooker Black Risotto with Squid, Porcini & Squid Ink

Instructions

1. Step 1 of 7: Prepare the porcini mushrooms, stock, and squid

   Pour hot water over the porcini mushrooms and leave to soak for about 20 minutes. Then remove them, gently squeeze out the excess liquid, and roughly chop them. Strain the soaking liquid through a fine sieve or coffee filter and keep it — it contains a large part of the intense porcini aroma. Finely dice the shallot and garlic. Cut the squid into bite-sized pieces, setting aside a few especially nice pieces for plating later. Wash the parsley, pat it dry, and pick off a few small leaves. Set aside the lemon for zesting later. Heat the fish stock in a separate saucepan over medium heat and keep it hot throughout the preparation. Have about 100 ml of the porcini soaking liquid ready.

2. Step 2 of 7: Sear the squid

   Heat a frying pan over medium heat until hot, then add the olive oil. Add the squid to the pan in batches and sear for about 1–2 minutes, until it develops light roasted aromas and just starts to take on colour. Move it as little as possible so it browns nicely and stays juicy. Remove the squid from the pan. Set aside the nicest pieces for plating later, and keep the remaining pieces ready as well. They will only be returned to the risotto at the very end so they stay tender.

3. Step 3 of 7: Build the base for the risotto

   Heat the pressure cooker over medium heat until hot. Melt about half of the butter in it and sweat the shallot until translucent. After about 2 minutes, add the garlic and cook briefly until fragrant. Add the Arborio rice and cook, stirring, for 2–3 minutes until the grains become slightly translucent around the edges. Deglaze with white wine and let the liquid cook down almost completely. Then stir in the chopped porcini mushrooms and briefly toast them so they can release their full aroma.

4. Step 4 of 7: Create the black risotto

   Mix the squid ink with a small ladle of fish stock until smooth and add it to the rice. This is what gives the risotto its characteristic deep black colour. Then pour in the remaining fish stock along with about 100 ml of the porcini soaking liquid, and stir everything carefully so the ingredients combine evenly.

5. Step 5 of 7: Cook under pressure

   Close the pressure cooker and set it to pressure level 1. Once pressure is reached, reduce the heat and cook the risotto for 6 minutes. Then release the pressure immediately by hand and carefully open the lid. Stir the risotto thoroughly once so the starch is evenly distributed and the creamy texture develops.

6. Step 6 of 7: Finish the risotto

   Remove the pot from the hob. Stir in the cold butter and finely grated Parmesan until both have melted and the risotto becomes silky. Let the risotto rest for about 1 minute. Then gently fold in the seared squid pieces — except for those reserved for plating. Season to taste with salt and freshly ground pepper.

7. Step 7 of 7: Plate and serve

   Divide the black risotto between prewarmed deep plates and spread it slightly with the back of a spoon. Arrange the reserved fried squid pieces loosely on top. Finish with a few parsley leaves and freshly grated lemon zest. If you like, add a little finely grated Parmesan on top and serve immediately while the risotto is wonderfully creamy.