Small cuttlefish (seppia) are usually used for this dish, but can be hard to find in Australia. We’ve used baby squid, with extra squid ink for flavour and colour. Venetian risotti are made with vialone nano rice for a waxy texture that slides across a tipped plate.
- 750 ml (3 cups) fish stock
- 60 ml (¼ cup) olive oil
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 300 gm baby squid, cleaned, tentacles separated and bodies cut into 1cm-thick slices
- ¼ cup (firmly packed) thinly sliced silverbeet leaves
- 350 gm vialone nano rice, rinsed
- 2 tsp squid ink (see note)
- 250 ml (1 cup) Soave or other Italian dry white wine
- 1Bring fish stock to the boil in a saucepan over medium heat, then reduce heat to low and keep hot. Meanwhile, heat olive oil in a large heavy-based saucepan over low heat. Add onion and garlic and sauté until onion is soft and translucent (8-10 minutes). Add squid and cook until opaque (3-4 minutes). Add silverbeet, season to taste with sea salt and freshly ground black pepper and stir continuously until soft (5-10 minutes). Add rice, squid ink and white wine, cook over medium heat until absorbed (5 minutes), then add 1 cup of hot stock at a time and cook, stirring until stock is absorbed, then continue adding more stock, 1 cup at a time, as stock is absorbed. Cook until al dente (15-25 minutes), adding more water if risotto is too dry, then season to taste and serve immediately.
Squid ink is available in 4gm sachets or in jars from
, or from select fishmongers.
Drink Suggestion: Young red Valpolicella. Drink suggestion by Max Allen