Perfectly tender, chewy risotto with squid and flavorful mushrooms make for an elegant dish you can serve at home.
It is a new way of cooking risotto. A truly fail-proof recipe for squid risotto.
As much as it is loved, it is a real skill to cook risotto. To achieve the proper texture and consistency of a risotto, you have to keep a close eye on it and stir a pot for half an hour. Fortunately one of the great things about technology is how it frees people from mundane tasks. Rice cooker is one of these that solves all your rice cooking problems where the rice will be perfectly cooked without burned or browned parts. 
Cooking rice and sauce separately like the way you would make pasta may sound new but it gives you a faster-cooking meal that punches flavors into rice.
The squid can be cooked hot and fast to achieve that perfectly tender, springy but not chewy texture. The squid and mushroom release liquids when cooked that are absorbed into the rice finishing the dish with a deep flavor.
These tremendously flavorsome squid risotto will leave your family full-stomached and grinning with pleasure.
Print
Mushroom and Squid Risotto
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Creamy risotto with tender squid and earthy mushrooms. A quick, elegant weeknight meal.
Ingredients
- 1 cups (237 ml) mushroom slices
- 1 lbs (454 g) cleaned squid tubes cut into 1cm rings
- 1 cup (237 ml) chopped coriander
- 1 cup (237 ml) fresh shredded Parmesan cheese
- 1 lbs (454 g) Arborio risotto rice
- 2 tablespoon olive oil
- 4 cloves garlic minced
- 1 tablespoon capers
- 1/2 cup (118 ml) white wine
- 1 teaspoon white pepper powder
- 1 punch salt
Instructions
- Add rice and water (1:1.2) to the rice cooker until cooked.
- Heat a non-stick frying pan over medium heat. Add oil, garlic, and capers; cook until the garlic is lightly golden.
- Add mushrooms and white wine; cook until the mushrooms are softened. Add squid rings and cook for one minute.
- Stir in cooked rice, season with salt and pepper, and cook for 5 minutes until the squid is completely cooked.
- Remove from heat, add coriander and Parmesan cheese, and serve.
Notes
- To ensure tender squid, do not overcook; aim for 1-2 minutes after adding to the pan.
- For a richer flavor, use a dry white wine like Sauvignon Blanc or Pinot Grigio.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid drying out the risotto.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 2
- Sodium: 350
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 4
- Protein: 25
- Cholesterol: 100
Frequently Asked Questions
What type of rice is best for this Mushroom and Squid Risotto?
A short-grain rice like Arborio is best for risotto as it releases starch during cooking, creating the creamy texture that is characteristic of this dish.
How do I ensure the squid is tender in this recipe?
Cook the squid quickly over high heat to achieve a tender, springy texture without making it chewy.
Why do you recommend cooking the rice and sauce separately for this risotto?
Cooking the rice and sauce separately allows for faster cooking and helps the rice absorb the flavors from the squid and mushrooms more effectively.
