Orange and Squid Risotto

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Jessica - Cooking my Dreams


  • 160 g 2/3 cup Carnaroli Rice
  • 1 Orange juice and zest
  • 1 tbsp Butter
  • Lemon zest
  • 2 large Squids
  • 1/2 White Onion
  • Fish Stock or Vegetable
  • Parsley
  • Black Pepper
  • Parmesan cheese
  • EVO Oil


  • Clean the squids and cut it into julienne, place them in a bowl and add 2 tablespoons of orange juice, oil, salt, pepper and let them marinate about 10 minutes.
  • Drizzle a pan with oil and toast the rice for 2-3 minutes, then add the squids with the marinade and let evaporate the liquid. Then add a couple of ladles of stock and wait until it's all absorbed before adding some more.
  • Halfway through the cooking, stop adding stock and start adding orange juice to the rice, a little bit at a time tasting often to find the right balance of flavors.
  • When the rice is cooked "al dente", turn off the heat and add the zest of the orange and the lemon (about 1 tablespoon in total, or less), the chopped parsley and finally stir in the butter and a sprinkle of Parmesan to make it creamy.