Traditional recipes

Squid and pesto risotto recipe

Squid and pesto risotto recipe

  • Recipes
  • Dish type
  • Main course
  • Risotto
  • Seafood risotto

This is not a true risotto in the sense that I prefer to add all the liquid in one go rather than stir all the time. But it's quick and easy!

Be the first to make this!

IngredientsServes: 4

  • 3 tablespoons butter
  • 3 cloves of garlic, crushed
  • 250g arborio or risotto rice
  • 300g squid, cleaned and cut into rings
  • salt and pepper to taste
  • 3 tablespoons pesto sauce
  • white wine or stock (optional)
  • 1 bunch fresh basil, minced

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Melt butter over medium heat in a large pan; add garlic and cook to soften, about 1 minute.
  2. Add the rice; cook and stir for about 5 minutes. Pour in 900ml water, cover and reduce the heat. Simmer gently until all the liquid has evaporated, about 20 minutes
  3. Add squid and season with salt and pepper. Stir in pesto sauce, add a splash of white wine, water or stock if it seems dry. Simmer for about 5 minutes
  4. Spoon into bowls and top with minced basil.

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Seabass with a pesto risotto

So I’ve been pretty busy with work this week, But on my day off i managed to cook myself a really nice lunch, I went to the local fishmongers and picked up a nice fresh sea bass, which the fishmonger informed me, had only been caught only the day before!

I bought it as a whole fish, so i had to do the filleting myself, which is not as complex as it seems, check out one of my earlier posts on how to fillet a seabass if you want some tips! Once the seabass was filleted, I started with the pesto risotto, a fine accompaniment to the seabass, i finished the rest of the dish with a handful of fresh cherry tomatoes and a ruby chard salad, The risotto worked so well with this dish, and it was truly an exceptional dish to eat, and i finished every last mouthful of it!

Stay tuned for some more SeriousBacon posts, I have a few ideas in the pipeline that i hope you will enjoy! In the Meantime, here’s a recipe for a pesto risotto to get you started

INGREDIENTS

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 250g arborio risotto rice
  • Good splash of white wine
  • 850ml fresh vegetable stock, hot
  • Finely grated zest of 1/2 lemon, plus wedges to serve
  • 4 tbsp green or red pesto
  • 40g vegetarian Parmesan, grated, plus extra shavings to serve
  • 8 large field or flat chestnut mushrooms

METHOD

How to make pesto and lemon risotto

1. Heat the oil in a large frying pan over a medium heat. Add the onion and cook, stirring, for 5 minutes.

2. Add the rice, stir for 1 minute, then pour in the wine and bubble until evaporated. Add half the stock and simmer, stirring occasionally, for about 8 minutes, until most of the stock has been absorbed.

3. Add the remaining stock and repeat, cooking for a further 10-12 minutes, until the rice is cooked but still has a slight bite to it.

4. Stir in the lemon zest and half the pesto and cook for 1 minute.

5. Remove from the heat, stir in the grated Parmesan and season to taste.


Risotto al Nero

Typical to Venezia, this flavorful recipe for black risotto with squid ink and shrimp incorporates ingredients that are readily available from the lagoon. Enjoy this traditional dish with a glass of white wine, and you will be transported to the canals of the "Floating City"!

Risotto al Nero di Seppia con Gamberi (Black Squid-Ink Risotto with Shrimp)

Recipe courtesy of Eataly

For the shrimp stock:
2 cups shrimp shells
2 tablespoons extra virgin olive oil
2 carrots, peeled & cut into thirds
2 stalks celery, cut into thirds
2 onions cut in half, paper skin removed
2 tablespoons tomato paste
6 cups water

For the risotto:
1 2/3 cups Arborio or Carnaroli rice
6 tablespoons extra virgin olive oil
1 cup shallot, minced
1 pound medium-sized shrimp (about 25), cleaned & cut into thirds
2 squid ink sacks
¼ cup white wine
3 tablespoons finely chopped flat-leaf parsley
Salt & freshly-ground pepper, to taste

To prepare the shrimp stock:
Peel the shrimp and reserve shells. With a small knife, make a shallow cut down the back of the shrimp to remove the dark vein. Cut the shrimp crosswise into thirds.

Heat the oven to 300ºF. Toast shrimp shells for 20 minutes.

Heat olive oil in a medium stock pot. Add carrots, celery and onion and cook without moving until caramelized. Move vegetables to side of the pot, add a little bit of olive oil to the bare spot and add tomato paste. Sauté until it turns from bright red to maroon. Mix paste in with vegetables, add toasted shrimp shells and water. Simmer for 1 hour, then strain.

To prepare the risotto:
Heat 3 tablespoons of the olive oil in a heavy casserole or pot and sauté the shallots, adding salt and pepper, until clear, stirring often, about 8 minutes. Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent, 1-2 minutes. Pour in the red wine and crush 2 of the ink sacs. Reduce the heat to a simmer. Stir until the liquid is incorporated into the rice mixture. Continue cooking the rice, stirring constantly and adding ladleful of the broth as needed until just before the rice is cooked al dente, about 25 minutes.

Add the chopped shrimp to the rice just before the last cup of stock is added. Mix well and cook, adding the last cup of stock until the rice is creamy and al dente, 3-4 minutes longer.

Remove the pot from the heat and stir in the chopped parsley and two tablespoons of high quality olive oil. Adjust the seasoning, if necessary, with salt and pepper. Serve immediately, ladled into warm shallow bowls, and pair with a crisp white wine from the Veneto.


Squid and pesto risotto recipe - Recipes

For the Parsley Pesto

  • 200g Parsley leaves
  • 260 ml of olive oil
  • 50 ml of lemon juice
  • 1 clove of garlic
  • water

We put all the ingredients in the thermo blender and mix until it all ingredients become a homogeneous mixture. If necessary, we add some water to achieve a better texture.

A method of preparing

We chop the onion and fry it in a saucepan over medium heat until it becomes soft. We also chop and add the fresh onion. We add the rice and lightly fry it until it becomes subtly transparent. If we want, we can also add the wine and keep stirring until it evaporates.

We gradually add the broth and keep stirring until the rice is cooked. We add the butter and remove the pan from heat. We add the parmesan, we stir and add the spices. Finally, we add the parsley pesto.

We place a small quantity of olive oil in a pan and sauté the squids and shrimps by adding the chopped garlic and thyme. If we want we can also flambe with the Pernod and quench with the wine.


Squid Ink Pasta Recipe with Seafood in San Marzano Tomato Sauce

For a unique, colorful presentation to wow your guests and your taste buds, top black squid ink pasta recipe with vibrant homemade San Marzano tomato sauce. Sauteed squid adds protein and texture to this fun, flavorful dish inspired by summertime in Italian coastal towns.

Check the pasta aisle of your local grocery store or visit an Italian specialty store to find this black pasta–both dried and fresh varieties work equally well in this recipe. For another recipe with squid ink, visit our risotto with squid ink recipe.

We found some beautiful homemade dried squid ink pasta from the Amalfi Coast and made the sauce the traditional way, which makes a unique and beautiful presentation with the black linguine pasta!


Squid and Shrimp Risotto

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Ingredients

  • 15 large shrimp
  • 3 garlic cloves, divided
  • 3 oz extra virgin olive oil, divided
  • 28 oz water
  • 6 oz red onion, quartered
  • 10 ½ oz squid, sliced into rings (½ in.)
  • 2 oz white wine
  • 1 tsp smoked paprika
  • 1 tsp dried parsley
  • 1 pinch saffron threads
  • 9 oz Arborio rice
  • 1 tsp salt

Reviews

Excellent recipe—I've made it several times. This is a RICE dish with a little bit of seafood. The rice is the real star. The only drawback to this recipe for the home cook is the need to make two additional recipes: the sofrito and picada. These are indispensible for achieving the depth of flavor that's essential to this dish. Solution: prepare the sofrito and picada recipes ahead of time and freeze them in ice-cube trays. Then you can simply grab the correct number of cubes out of the freezer when it's time to make the arroz negro and the recipe comes together quickly. The traditional accompaniment to this dish is aioli and lemon slices, and they really do add to the flavor of the dish.

Great recipe! Two ideas: --I would increase the amount of squid--- it was a bit heavy on the rice. I might even alter the recipe by adding in some shrimp and mussels, and put them in at the end so they're not dyed by the squid ink. --I would save some parsley from the picada to use as a garnish, and perhaps also garnish the rice with something else colorful such as a diced tomatoes or red pepper.

Sorry for the double review, just realized I didn't sign in. I made this over the weekend and have to say this is the best Arroz Nero I've ever had. We were just in Spain for two weeks and had a few while there, but both hubby and I agree this one is better. I followed the recipe exactly except I didn't have fish stock so substituted with chicken and I added a few packets of store bought squid inks to make the color darker. I think people who has never made or had this shouldn't just jump to conclusions on how it looks or must taste disgusting, and even if you do, please keep it to yourself, thank you.

I made this over the weekend and have to say this is the best Arroz Nero I've ever had. We were just in Spain for two weeks and had a few while there, but both hubby and I agree this one is better. I followed the recipe exactly except I didn't have fish stock so substituted with chicken and I added a few packets of store bought squid inks to make the color darker. I think people who has never made or had this shouldn't just jump to conclusions on how it looks or must taste disgusting, and even if you do, please keep it to yourself, thank you.

Just chiming back in to say that I made this the other day following the recipe as is and it was hands down the best Black Rice I have ever had! And I've eaten lots, as it is one of my favorite dishes to order in restaurants. Definitely, put your prejudices aside, do yourself a huge favor and make this!!

It really breaks my heart to see all the close-minded comments regarding this recipe. Whenever I'm on the coast of Italy or Croatia I always order the black cuttlefish/squid risotto whenever I can get it, and the Arroz Negro here which I was able to have on a resent trip to Spain was equally as fantastic. Squid and cuttlefish ink tastes mostly salty and briny and just a bit fishy--it's like the pure essence of the ocean. It does not have overpowering strange flavors which anyone that really likes seafood would off-putting. I haven't tried this yet (I was just reading reviews in order to find the best recipe for my first attempt at making this dish at home), but it looks good and I think that anyone that is an adventurous cook that loves Mediterranean cuisine must absolutely prepare and try this. When executed properly, it's absolutely heavenly. And anyone that feels like criticizing the food styling, don't bother. That's exactly what the dish is supposed to look like (well, at least this version some are made in a more paella-like fashion where you don't stir the rice). Yes, it's black, and there isn't a lot of other black food aside from caviar and blackberries. So what? Get over it, man up, and try something new.

I'm as cosmopolitian as the next person, but this would be a really hard sell. It may be a normal menu item in Barcelona, but most of us couldn't get anyone to eat this at gunpoint. It looks just awful.

Arroz Negro is one of the greatest dishes I have ever had. The black color is novel, but no moreso than caviar. The taste of the squid ink on the rice with the squid is one of the most wonderful flavors ever. I've had it with squid, cuttlefish, mussels, etc. Much like a seafood paella. Had it in Barcelona, and it was truly the most memorable meal of a great culinary trip. If you want gross and inedible, try les Tripes de Caen. And I love all things French except French pop music and tripes (degeulasse!!), so that's gotta be bad!

Every New Years Eve my wife and I make diner for the family (30 to 35 people) The entire diner is fish and seafood. One of the dishes we make is very similar to the black calamari. We use onion, sweet and hot peppers, and tomato paste for our sofrito, and a parsley, basil, and thyme pesto. I have no idea what picada is? We also use aboreal rice. This dish is a hit at every New Years diner. My kids, and grand kids love it. We never use all the ink, and with the left over ink we make linguini with mussels, and scungilli.

This looks and sounds very interesting. I think a white garnish would help this esthetically though, maybe enoki mushrooms or daikon radish - kind of a white/black thing.

I alway thought food was supposed to be visually appealing? Disgusting.

I would not, for a moment, consider making this dish. It sounds, and looks, disgusting.

Actually, that is exactly what Black Rice should look like and it is delicious. One of my favorite dishes. The ink is a VERY mild flavor and gives it a creamy taste. This recipe is pretty much exactly like the one I have always used and it turns out wonderfully. A good homemade aiolli is a must. Don´t let cultural food prejudices stop you from trying it.

I think the food stylist needs to be fired for the photo alone. Who would eat soemthing that looked like this?

You know, I'm usually willing to try lots of different foods and I love calamari, but this recipe not only sounds awful but it does not even look appetizing. Iɽ love to read reviews from someone who actually made this.


Red Chilli Pesto

Red Chilli Pesto is one of those must have staples for me. Like your regular pesto, it is such a versatile ingredient, and can be used in so many different ways.

Here in the UK, you can buy chilli pesto or pesto rosso (red pesto) pretty easily, sitting next to your regular old pesto, but, what do I always say? Yep, nothing beats homemade! You can make it as spicy or as mild as you want it to be!

I know that red pesto isn’t as well known in the US or Asia as it is in Europe. So head on over to our Red Chilli Pesto page, for the 10-minute recipe. Make it up and either use all of it as this recipe calls for, or if you are making half the amount, keep the rest to have with pasta anytime in the next week or so.

Or have it with some potatoes. Or use it as a salad dressing. Did I say versatile?


Bucatini al pesto siciliano Bucatini with Sicilian Pesto

Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my bucatini with sicilian pesto for you to enjoy.

Classic pesto is a specialty of Liguria, in northwestern Italy. However, Sicilians have their own equally delicious, lesser-known version – just a few additional ingredients take it in an entirely new and exciting direction. In this recipe I’ve used bucatini pasta, which is basically a thicker version of spaghetti with a hole all the way through, but of course pasta of any shape will be fine.

Ingredients

  • 350g Fresh, ripe tomatoes
  • 75g Blanched almonds
  • 25g Raisins
  • 20g Capers, drained
  • 2 Garlic cloves, peeled
  • 2 Fresh, medium-hot red chillies, deseeded
  • 30g Fresh basil leaves
  • 20g Fresh flat-leaf parsley
  • 80ml Extra virgin olive oil
  • Half a lemon Lemon juice
  • 75g Freshly grated Parmesan cheese, plus extra for sprinkling
  • 500g Dried bucatini
  • To taste Salt

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Feast your eyes on the finest bucatini with sicilian pesto! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Blitz the tomatoes in a blender or food processor and tip into a sieve set over the sink to drain.
  2. Return the tomatoes to the blender and add the almonds, raisins, capers, garlic, chillies, basil, parsley, oil and lemon juice. Blitz until smooth and pour into a medium bowl. Stir in the Parmesan and season with salt.
  3. Meanwhile, cook the bucatini in a large pan of boiling, salted water until al dente. Reserve 80ml of the cooking water. Drain the pasta thoroughly and tip it back into the same pan with the cooking water.
  4. Pour over the pesto and stir for 30 seconds to combine. Serve immediately with a little Parmesan sprinkled over the top.

Once you’re done, simply sit back and enjoy your bucatini with sicilian pesto and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.


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Watch the video: How To Make Perfect Risotto 4 ways. Gennaro Contaldo (December 2021).