Despite its fine-dining glamour, the power of pressure makes this velvety risotto a snap to pull off.
1 lb whole squid, cleaned
2 cloves garlic, minced
4 tbsp olive oil
4 shallots, diced
3 cloves garlic, minced
1 quart (950ml) squid or fish stock
1.5 cups (300g) arborio rice
1/4 cup dry white wine or vermouth
1/4 cup parsley, roughly chopped
1 tsp lemon zest
1 tbsp lemon juice
2 tsp squid or cuttlefish ink
Rinse the squid, then lay out on a tea towel or paper towel-lined baking sheet to dry for at least half an hour. If you’re wondering whether you can skip this step, don’t–drying the squid is the difference between limp, rubbery squid and a lovely golden crust. (While it dries, you can go ahead and cook the risotto.)
(Optional, to keep the squid warm between batches) Preheat the oven to 200°F. Line a separate baking sheet with a silicone mat or aluminum foil and place on the middle rack.
Pat the squid dry with paper towels for good measure, then slice the bodies into 1/2” rings. If there are any particularly large bunches of tentacles, cut them in half.
Preheat a cast-iron pan over high heat for several minutes, until screaming hot. Add the olive oil, 1 clove of minced garlic, and a small batch of sliced squid. Make sure not to fill more than a third of the pan–if you crowd the squid, it’ll steam and turn rubbery. Sprinkle with salt and pepper and sear without moving for a minute or two, until light golden in spots. Give the pieces a stir to flip them, then sear for another minute. Transfer to the oven or a plate and repeat with the remaining squid.
(adapted from Saveur)
Set an electric pressure cooker to sauté on high heat. Add 3 tbsp olive oil and spread it over the base of the pot. When the oil is hot, add shallots and garlic and cook until softened and aromatic, about 3 minutes.
Add arborio rice and sauté for another 3-4 minutes, stirring, until rice is lightly toasted. When it’s ready, the rice should be translucent around the edges and cloudy in the middle, like miniature ice cubes.
Stir in wine and cook until nearly evaporated, 1-2 minutes. Pour in the stock, making sure to scrape in any rice clinging to the edges of the pot. Close the lid and cook on low pressure for 5 minutes.
Manually depressurize the pressure cooker using the steam release valve. Open the lid, add the squid ink, and stir to combine the rice and stock. The rice should turn a velvety black and absorb most of the stock.
If the risotto is still too liquidy, switch back to sauté mode and reduce, stirring, until thickened. Season to taste with salt and pepper. Place the lid back on the pressure cooker to keep warm while you sear the squid.
Stir the lemon zest and juice into the risotto. Add a generous scoop of risotto to each of four warm plates (see tips) and garnish with parsley. Top with the seared squid and an extra wedge of lemon.