Squid Ink Risotto: a Venetian recipe

Squid Ink Risotto - sometimes called also Risotto Nero - is a briny, umami dish that tastes rich and bountiful thanks to the combination of squid ink with the creamy risotto.

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Prep Time: 15

Cook Time: 40

Total Time: 55

Course: Main Course

Cuisine: Italian

Keyword: Calamari, Italian Risotto, Risotto, squid, Squid Ink, Venetian Recipe

Difficulty: Beginner

Servings:

Calories: 617.4kcal

Ingredients

Vegetable Broth

6 cups water
1 unit carrot
1 unit shallot
2 stalks celery
3 tsp salt

Squid Ink Risotto

1 pound squid
2 cloves garlic
2 tbsp olive oil extra virgin
½ cup white wine
1¾ cup rice carnaroli
4 tbsp butter
2 tbsp squid ink

Instructions

Start preparing the vegetable broth: bring a pot of water on the stovetop and add a carrot, 2 stalks of celery, one shallot and some parsley sprig. Bring to boil.
Place a pan on the stove top and add some EVOO. When it's translucent, add the garlic, and then add the calamari. Let them cook for a few minutes, then add the white wine and let it evaporate.
Remove the calamari and keep them on the side. In the same pan, add the rice and let it absorb the previous liquid that was formed. Add 1 ladle of stock broth at the time.
As the broth gets absorbed, keep adding 1 or 2 more ladles, with a wooden spoon stir occasionally (not continuously) the rice, until it is firm to the bite.
Once the rice is almost cooked, add 2 tablespoon of squid ink and keep on mixing it until all the rice becomes black.
Switch off the stove, and now add a generous knob of butter, keep on mixing.
Take a plate. Add the risotto. Place the calamari on top and sprinkle with parsley.

Nutrition

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