Squid Ink Risotto with Seared Squid
66 min 1 serving 620 kcal · 32 g proteinLevel: Expert
The nutritionist's note
Ninety seconds or forty minutes: in between, squid is rubbery, because its collagen contracts before it hydrolyses. Criss-cross scoring helps it stay tender.
Ingredients
1 serving
- squid200 g
- arborio rice120 g
- squid ink10 g
- white wine70 ml
- vegetable stock400 ml
- shallot40 g
- olive oil16 g
Method
- 1
Clean the squid and score the inner surface in a criss-cross pattern.
- 2
Sweat the chopped shallot (40 g) in the olive oil (16 g), coat the arborio rice, then deglaze with white wine until evaporated.
- 3
Add stock a ladle at a time for 18 minutes, stirring in the ink halfway.
- 4
Sear the squid for 90 seconds over very high heat and arrange on the risotto.
Nutrition facts
per serving
| Energy | 620 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 74 g |
| Fat | 20 g |
| Fibre | 4 g |
| Iron | 3.2 mg |
| Vitamin B12 | 2.8 µg |
Potential allergens
- shellfish
- sulphites
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