Black Risotto with Squid, Porcini Mushrooms & Squid Ink

Step 1 of 6: 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 set it aside - it holds 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 grating later. Warm the fish stock in a separate saucepan over medium heat and keep it hot throughout the cooking process. Keep about 100 ml of porcini soaking liquid ready.

Step 2 of 6: 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 colour. Move it as little as possible so it browns nicely and stays juicy. Remove the squid from the pan. Set aside the best-looking pieces for plating later, and keep the remaining pieces ready as well. They will only go back into the risotto at the end so they stay tender.

Step 3 of 6: Build the base for the risotto

 

Heat a saucepan over medium heat and melt a little butter in it. Sweat the shallot until translucent. After about 2 minutes, add the garlic and cook briefly until fragrant. Add the Arborio rice and cook for 2-3 minutes, stirring, until the grains become slightly translucent around the edges. Deglaze with white wine and let the liquid reduce almost completely. Then add the chopped porcini mushrooms and briefly cook them with the rice so they can release their aroma.

Step 4 of 6: Create the black risotto

 

Mix the squid ink smooth with a small ladle of hot fish stock and add it to the rice. This gives the risotto its signature deep black colour. Gradually add hot fish stock and work in about 100 ml of the porcini soaking liquid in between. Only add more liquid once the previous addition has been almost completely absorbed. Stir regularly so the starch releases from the rice and the risotto becomes creamy. After about 20-25 minutes, the rice should be soft and creamy but still have a slight bite. The risotto should slowly flow from the spoon rather than hold its shape.

Step 5 of 6: Finish the risotto

 

Take the saucepan off the heat. Stir in the cold butter and finely grated Parmesan until both have melted and the risotto takes on a silky texture. Let the risotto rest for about 1 minute. Then gently fold in the seared squid pieces, except for those reserved for plating. Season with salt and freshly ground pepper to taste.

Step 6 of 6: Plate and serve

 

Divide the black risotto between prewarmed deep plates and spread it slightly with the back of a spoon. Arrange the reserved seared 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 over the top and serve immediately while the risotto is beautifully creamy.