Squid and Herb Risotto

Name: Squid and Herb Risotto
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Rice for risottos 1.67 cups; Calamari (squid) spillo (pin) 2 lbs; Celery 1 rib; Carrots 1; Yellow onions 1; Water 8 ½ cups; Chervil to taste; Tarragon to taste; Fine salt to taste; Extra virgin olive oil to taste; Chives to taste; Pink peppercorn to taste; Lemon peel 1; Lemon juice ½

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Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Risotto with baby squid is truly something else, offering that classic creamy risotto texture with a dash of Northern Italian flair. Really good stuff. In places like Lombardy and Veneto, they’re known for their rice dishes. And here's the thing: this one gets a special twist with those tiny, tender calamari spillo. The real magic? Happens in the broth. You slowly cook the rice in a rich squid stock, which gives every bite that deep, moist, ocean-y flavor you just can’t get with regular broths. And the sauce? It’s not only savory but has a refined touch, with the baby squid almost melting into the rice.

What sets this risotto with baby squid apart is the unexpected herbs—pink pepper, tarragon, and chervil. Really, these add a fresh and slightly unusual edge, making each spoonful pop. I mean, this isn’t your basic seafood rice; it’s a seafood risotto with herbs that feels fancy but not fussy. You know? Pretty much.

Some regional versions pop up now and then, but this squid risotto recipe keeps the spotlight on those delicate squid flavors. While it might remind you of a standard calamari risotto, the extra aromatics and that fragrant, herb-infused rice really, really elevate it. The pink pepper offers a subtle heat and a splash of color, while the chervil and tarragon bring in a light, green freshness that's unforgettable.

In Northern Italy, folks love how versatile this dish is; it's perfect as a main course or can totally steal the show at family gatherings. Honestly, it’s a great example of how a Mediterranean seafood dish can be both simple and kinda special. Next time you're in the mood for something different, this Italian risotto with squid is a fantastic choice—it’s got that creamy, crisp, and herby mix that turns dinner into something new and exciting. Whether you're a seasoned cook or just trying something new, this dish captures the heart of Italian cuisine with every delicious bite. Seriously good.

INGREDIENTS: Rice 1.67 cups (320 g) - for risottos; Calamari (squid) 2 lbs (900 g) - spillo (pin); Celery 1 rib; Carrots 1; Yellow onions 1; Water 8 ½ cups (2 l); Chervil to taste; Tarragon to taste; Fine salt to taste; Extra virgin olive oil to taste; Chives to taste; Pink peppercorn to taste; Lemon peel 1; Lemon juice ½

Preparation

How to prepare Squid and Herb Risotto

To prepare the risotto, start by cleaning half of the squid (about 1 lb), leaving the others whole. Separate the head from the tentacles 1 and remove the innards and internal quill 2. Peel the onion and cut it into pieces 3.

Do the same with the celery 4 and carrots 5. Set aside all the heads and a few tentacles with the eyes removed. Heat a pot with a drizzle of oil and add the tentacles with eyes and all the whole squids 6.

Let them brown well on high heat, then add celery, carrot, and onion 7, and let them sauté for a few minutes. Then pour in the water 8 and cook on medium heat for about 20 minutes 9.

Meanwhile, in a non-stick pan, pour a little oil and heat it. Add the reserved heads and squid tentacles 10 and brown them. Turn them occasionally 11 and when well browned on all sides, transfer them to a bowl and set aside 12.

Once the broth is ready, strain it 13 14 and keep it warm. In another saucepan, heat a drizzle of oil, and when it's hot, add the rice 15.

Stir and toast it for a few minutes 16. Deglaze with the squid broth 17 and continue cooking, adding more broth as needed. Halfway through cooking, season with salt 18.

When the rice is cooked, turn off the heat. Stir in a drizzle of oil 19. Add the grated lemon zest 20 and the squid, reserving some for decoration 21.

Add the pink pepper 22 and also the juice of half a lemon 23. Mix everything well, adjust the salt if necessary, and plate 34.

Decorate with the reserved squid 25, finely chopped chives, and sprigs of chervil and tarragon 26. Finish with a sprinkle of pink pepper 27 and serve your risotto hot 27.

Storage

We recommend consuming the risotto immediately. Alternatively, you can store it in the refrigerator for 1-2 days at most.

Advice

The squid releases all their flavor into the broth that gives the risotto its characteristic taste. We do not recommend omitting them, but you can use squid scraps, such as only the tentacles or the mantle left over from other recipes.

Alternatively, you can use fish stock to cook the rice and grill all the squid, then add them to the rice.

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