Just in Time for Halloween: Spooky Risotto #SundayFunday

This weekend the Sunday Funday writers are sharing risotto recipes.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. Stacy is hosting this week. Here's our risotto line-up...

• Creamy Shrimp Risotto - Instant Pot from Food Lust People Love

• Just in Time for Halloween: Spooky Risotto from Culinary Cam (you're here)

• Risotto ai Funghi from Our Good Life

• Risotto with Chicken and Cranberries from A Day in the Life on the Farm

• Shrimp Risotto from Karen's Kitchen Stories

• Vegetarian Creamy Mushroom Risotto from Sneha's Recipe

A Spooktacular Happy Hour

Last week I hosted a happy hour collaboration with local-to-me The Quail & Olive and Seabold Cellars. When prepping for it - making dishes and picking pairings, I realized that Halloween might just be one of my favorite food holidays. I love making sweet and spooky foods.

I made Chevre Pumpkins, Bloody Vials, Witches' Fingers, Poison Apples, Cobweb Eggs, Bat Wings and more. To go with Seabold Cellars' Mourvèdre, I made a risotto colored black with cuttlefish ink.

Spooky Risotto

Ingredients

• 1 to 2 Tablespoons olive oil + more as needed

• 2 Tablespoons butter

• 3 cups arborio rice

• 6 cups organic broth

• 1-1/2 cups water

• 1/2 cup wine (I used dry white wine)

• 1 cup diced onions

• 1/2 pound squid, cleaned and separated into tentacles and tubes cut to 1-inch lengths

• 1 to 2 Tablespoons cuttlefish ink

• 1/4 cup fresh parsley, roughly chopped

• salt and pepper as needed

Procedure

Bring your broth, water, and wine to a boil in a large saucepan. Then reduce heat to a simmer and keep it on a burner adjacent to your risotto pan. Melt 2 Tablespoons butter with a splash of olive oil in a large, flat-bottom pan. Add in the onions and give a quick stir. Add in the rice and stir until completely coated with oil and butter.

Add one ladle of simmering broth at a time, stirring, stirring, and stirring some more till the liquid is absorbed. Repeat until the rice is almost soft. Before you add in the last of your stock, stir in the squid and the cuttlefish ink. 

Don’t overcook the squid! It will get rubbery. Season to taste with salt and pepper. Scatter parsley over the top.

That's a wrap for my risotto offering. Next week the group will be back to inspire your holiday charcuterie boards. Stay tuned!