350g(1 3/4) cups Vialone Nano rice, or any risotto rice you can get
125ml(1/2 cup) dry white wineskip if you don’t do alcohol
2Tbspsquid inkif your squid doesn't come with ink sacs
salt as needed
freshly ground black pepper
The Squid
500g(1.1 lb) squid (with ink sacs or not, see above)
2TbspEV olive oil
2medium cloves garlic
½tspsalt
lots of freshly ground black pepper
dash of red chilli flakesif you fancy (purely optional)
To Finish
1TbspEV olive oil
small handful fresh flat leaf parsleyfinely chopped
Instructions
Let's prepare the Squid (and ink, if it's there)
Go straight to step 4 if your squid has already been cleaned.
Pull out the head and tentacles.
Very gently, pull away the long, thin, silvery ink sac,being careful not to pierce it with your nail.
Discard the yellow part by pulling it off gently. Set aside in a ceramic bowl. If it leaks, the ink will stain plastic, so glass and ceramic bowls are best.
Squeeze the base of the tentacles to get rid of the mouth and beak.
Cut the 2 long tentacles, then chop into bite-sized lengths.
Pull out the translucent quill from the body and discard.
Pull away the pinky skin and discard.
Slice into rings, and rinse everything well.
The Ink Sacs
Place the ink sacs in a metal sieve over a bowl, and with the back of a spoon, squash down to release the ink.
Pour over 2-3 tablespoons of your stock to "rinse" the sacs and leave to drain for a few minutes while you get on with other prep work.
Cooking the Risotto Nero
Place your stock, or water plus stockpots on high heat. Once it’s boiling, lower the heat down and leave it to simmer happily.
While waiting for the stock, chop the onion and garlic up finely, for the rice and the squid. Set the garlic for the squid aside.
Heat the olive oil for the rice on low heat and sauté the onion for 2 minutes, stirring.
Add the garlic, and fry for 1 minute.
Add the rice and coat with all that fat, stirring well. Toast the rice for 3 more minutes, until the edges turn translucent.
Increase the heat to medium and pour in the wine. Stir well and leave to evaporate, stirring a little. Skip this step, if you don’t do alcohol.
Stir in the ink, coating the rice well, for about half a minute.
Add 1 cup of the simmering stock and stir gently. You can take a break, it doesn’t need to be round and round stirring constantly, just regular stirring while the stock evaporates.
When the stock has evaporated, add half a cup more of the stock, stir, and repeat this process for 13 minutes. Yes, watch the clock or put your kitchen timer on.
Check the rice at the 13-minute mark. It should be just about done, depending on your rice, and the heat. Is it cooked – soft on the outside with just a bite in the middle? Is the risotto looking creamy, like a thick version of (black) rice pudding? If it is, it’s done. If it’s not, add 1/4 cup stock, and stir. When that stock has been absorbed, check again. You shouldn’t really need to cook more than 15-17 minutes. The time depends on your rice and what your idea of medium heat is!
Then check the seasoning – does it need salt? Add some if you think it does, and stir it in.
Finally, the mantecatura. I'm only using olive oil. Drizzle oil all over and stir quickly and vigorously to create a creamy texture.
Take off the heat, cover and leave to rest for 2 minutes, then serve up with the parsley and squid, in individual plates.
Let's cook the Squid
With about 5 minutes to go before the end of the risotto cooking, we'll get the squid going. You can just do this when the risotto has had 10 minutes, or if you don't like multitasking, do it when the risotto is resting.
Heat the rest of the olive oil on medium-high heat and cook the garlic for 10 seconds.
Tip in the rinsed and cut squid, sprinkle with salt and pepper and stir to coat. Increase the heat to high, keep stirring or tossing the squid to cook and char slightly. You'll only need to cook for about 3 minutes and the squid will be done. Take off the heat and serve on top of the individual risotto dishes, sprinkled with the chopped parsley and chilli flakes (if using).