Risotto-Stuffed Squid
Clam Sausage-Saffron Risotto, Squid Ink-Black Garlic Sauce, Tempura-Fried Squid Tentacle, Preserved Lemon Gremolata
Chef Ashley Moncada of Brasserie Laurel | Miami, FL
Adapted by StarChefs | June 2025 | Photo: Alexander Zeren
INGREDIENTS
Clam Sausage-Saffron Risotto:
330 grams carnaroli rice
1.3 kilograms fumet
200 grams clam sausage
100 grams brunoise shallots
65 grams cubed butter
30 grams extra virgin olive oil
½ gram saffron
Juice of 1 lemon
1 cup white wine
Kosher salt
Fish sauce
Preserved Lemon Gremolata:
1 preserved lemon, small diced
1 cup finely chopped parsley
1 cup finely chopped tarragon
1 garlic clove, grated
1 teaspoon red wine vinegar
Olive oil
Squid Ink-Black Garlic Sauce:
5 medium shallots, julienned
1 quart white wine
1½ quarts fumet
1 quart heavy cream
60 grams black garlic
100 grams squid ink
Tempura Tentacles:
Oil for frying
¾ cup all-purpose flour
½ cup potato starch
1 egg
¾ cup soda water
Squid tentacles
Kosher salt
To Assemble and Serve:
Yield: 1 serving
Whole squid, bodies separated and cleaned
Kosher salt
METHOD
For the Clam Sausage–Saffron Risotto:
In a pot over medium heat, bring fumet to a simmer. In a sauté pan over medium-high heat, sear clam sausage until golden brown. Set aside. In the same pan over low heat, add 1 cube butter and shallots. Sweat until shallots are soft and translucent. Add rice, sausage, and saffron. Cook until rice is fragrant, stirring constantly. Deglaze pan with white wine and cook until wine evaporates. Increase heat to medium and, in batches, add hot fumet, stirring constantly. Cook 18 minutes, or until rice is tender. Remove from heat and stir in butter and oil. Season with salt, fish sauce, and lemon juice. Let cool. Once cooled, transfer to piping bags and refrigerate.
For the Preserved Lemon Gremolata:
In a mixing bowl, combine preserved lemon, parsley, tarragon, and garlic. Add vinegar and enough olive oil to submerge. Stir to combine. Transfer to an airtight container and refrigerate.
For the Squid Ink–Black Garlic Sauce:
In a pot over medium heat, sweat shallots until soft and translucent. Deglaze with white wine and reduce until wine has evaporated. Add fumet and cook until liquid has reduced by half. Add cream and continue to cook until liquid has reduced by half. Stir in black garlic and squid ink. Transfer to a Vitamix Commercial blender and purée until smooth. Let cool.
For the Tempura Tentacles:
In a deep fryer, heat oil to 350°F. In a bowl, whisk together flour and potato starch. Set aside. In a separate bowl, combine eggs and soda water. Gently mix wet ingredients into the dry ingredients. Dredge squid tentacles into the batter to evenly coat. Fry until golden and crisp. Transfer to a paper towel-lined tray and let drain. Season with salt. Set aside.
To Assemble and Serve:
Heat and prepare a charcoal grill. On a work surface, pipe Clam Sausage–Saffron Risotto into squid bodies. Secure open ends of squid with toothpicks. Season with kosher salt. Grill squids, turning occasionally, until outside is charred and stuffing is cooked through. Transfer to a work surface and let rest. On a serving plate, spoon desired amount Squid Ink-Black Garlic Sauce. Top with grilled squid and 1 Tempura Tentacle. Garnish with Preserved Lemon Gremolata.
