Squid Ink Risotto with Pan-Fried Squid

Step 4 Stock & Simmer

Add a handful of chopped parsley and two cups of stock (homemade, purchased, or boullion cubes + water are all fine), stir, and reduce heat to medium-low to keep the pot at a low simmer.

Stir periodically to prevent sticking, and add more liquid as necessary- I use both stock and wine. This should take close to an hour, so process the squid while the risotto cooks.

Comments

[phenoptix]

Did you keep your stock simmering while you added it? It cuts down cooking time that way so your risotto is always bubbling away.

[canida]

I didn't plan far enough ahead- just dumped it in cold. Sounds like a great idea- next time!

[phenoptix]

It'll cut your cooking time by about a third!

[zachninme]

Is that why you didn't add the ink at the beginning?