Squid Ink Risotto

Dive into the luxurious depths of flavor with this Squid Ink Risotto—a strikingly elegant dish that's as visually captivating as it is delicious. This Italian-inspired recipe combines creamy Arborio rice with the briny richness of squid ink, creating a velvety, jet-black risotto that's perfect for seafood lovers. Tender rings of sautéed squid lend a delicate, ocean-fresh bite, while a splash of dry white wine and a hint of lemon zest brighten each mouthful. Topped with freshly chopped parsley and grated Parmesan, this sophisticated risotto is as much a feast for the eyes as it is for the palate. Perfect for a dinner party centerpiece or a romantic night in, this risotto brings restaurant-quality flair straight to your kitchen.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 3 tablespoons Olive oil
• 2 whole Shallots
• 2 whole Garlic cloves
• 1 cup Dry white wine
• 5 cups Fish stock
• 1.5 tablespoons Squid ink
• 3 tablespoons Unsalted butter
• 1 cup Parmesan cheese, grated
• 1 teaspoon Lemon zest
• 0 to taste Salt
• 0 to taste Black pepper
• 2 tablespoons Fresh parsley, chopped
• 1 pound Squid, cleaned

Directions

Step 1

Finely chop the shallots and garlic cloves. Heat the fish stock in a saucepan over low heat to keep it warm.

Step 2

In a large skillet or risotto pan, heat 2 tablespoons of olive oil over medium heat.

Step 3

Add the chopped shallots and garlic to the pan, cooking until softened, about 3-4 minutes.

Step 4

Stir in the Arborio rice, and cook, stirring constantly, until the rice is lightly toasted, about 2-3 minutes.

Step 5

Pour in the white wine and stir continuously until completely absorbed by the rice.

Step 6

Begin adding the warmed fish stock, one ladleful at a time, to the rice, stirring constantly and allowing each addition to be absorbed before adding the next. This process usually takes about 18-20 minutes.

Step 7

Meanwhile, cut the cleaned squid into rings. In a separate pan, heat the remaining 1 tablespoon of olive oil over medium-high heat.

Step 8

Add the squid to the pan and cook for 2-3 minutes until just tender. Remove from heat and set aside.

Step 9

When the risotto is creamy and the rice is al dente, stir in the squid ink until evenly distributed, giving the risotto a deep black color.

Step 10

Remove the risotto from heat and stir in butter, Parmesan cheese, lemon zest, salt, and black pepper to taste.

Step 11

Gently fold in the cooked squid and let the risotto rest for a minute or two for flavors to meld.

Step 12

Serve the risotto warm, garnished with fresh parsley on top.

Nutrition Facts

Serving size	(2460.3g)

Amount per serving	% Daily Value*
Calories	2281.1

Total Fat 114.5g	0%
Saturated Fat 46.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1329.9mg	0%
Sodium 5954.0mg	0%
Total Carbohydrate 120.9g	0%
Dietary Fiber 4.5g	0%
Total Sugars 7.4g
Protein 150.2g	0%

Vitamin D 0IU	0%
Calcium 1243.5mg	0%
Iron 7.0mg	0%
Potassium 1974.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.7%

Protein: 28.4%

Carbs: 22.9%