Risotto is Italian, I know. Still it’s the only class we had to learn a technique of rice cooking, this is why we had this risotto day. On the same day we had a chance to deal with squid, make a tampura, vegetable stuffing and burre blanc which is a classic french butter sauce. A lot of things for one day but the juggling between the different tasks was the challenge and it was fun.



Cleaned and cut to rings, trimmings to squares and one whole squid to stuff. Tentacles separated.

For the risotto we started off making fish stock and chicken stock, this is the size of fish bones we were given

The reason we mixed the two stocks is that we wanted a fish flavor but not overpowering, so the chicken stock soften this taste

For the stuffing, peeled bell peppers by burning the skins

we also had zucchini, mushroom and tomatoes in the stuffing

I added a lot! of garlic to my stuffing

Tampura batter is ready to use

Oil in the pot ready for the frying, throwing in the tentacles of the squid and some herbs


Reduction for the buerre blanc: shallots, vinegar and white wine

Adding chunks of cold butter and whisking lightly

Rice fried with onions and then the stock absorbed little by little

After about 20 minutes of cooking the risotto is cooked. Adding seasoning, the cubes of calamar, parmesan cheese.


Buerre blanc

squid rings with squid ink

The comment I got about the dish is that I colored my rice when frying it, should be whiter

The stuffed squid with squid tentacles tampura, some zucchini fans

Why not put some beurre blanc here as well? Chef suggested. Oh well

It was very tasty. Great lesson

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9 Responses to Risotto, squid, ink

  1. Sharin says:

    It looks very tasty!
    I have never seen a whole calamar before, It’s nice to know…
    Very cool dishes today!

  2. Elisheva says:

    I am quite sure that you meant “Tentacles” (ื–ืจื•ืขื•ืช) of the squid/”Kalamai” and not “Testicles” (ืืฉื›ื™ื) of the poor crustacean!!! I don’t think that they even have Testicles!!!! and they would make a very small dish, if they would (and what if it was a female Kalamari?????? NO food for you! (the kalamari nazi…)

  3. Ema Irit says:

    ืืš ื–ื• ืžื ื” ื‘ืฉื‘ื™ืœื™, ืฉื™ืœื•ื‘ ืฉืœ ื›ืœ ื”ื“ื‘ืจื™ื ืฉืื ื™ ืื•ื”ื‘ืช ืงืœืžืจื™, ืจื•ื˜ื‘ ื—ืžืื”. ื’ื ื”ืจื™ื–ื•ื˜ื• ื ืจืืขื” ืœื™ ื˜ื•ื‘ ื’ื ื‘ืฆื‘ืข ื”ืฆื”ื‘ื”ื‘ ืื‘ืœ ืœื ื”ื™ื” ืœื™ ื‘ืจื•ืจ ืื™ืš ื˜ื‘ืขื•ืช ื”ืงืœืžืจื™ ืงื™ื‘ืœื• ืืช ื”ืฆื‘ืข ื”ืฉื—ื•ืจ ืžื”ื“ื™ื•

  4. Nachman says:

    is doing the peppers on the fire faster than the traditional “toaster reuven” method ??

    • Mashav says:

      We only did it to peel the pepper easily so it was super fast but the flash was still pretty raw. When doing in the oven maybe it’s easier to peel because it’s roasted all sides? More research is necessary

  5. […] Risottoย ย with squid going home […]

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