Risotto with squid ink recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 people
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Calories
638 kcal
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Course
Main Course
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Cuisine
Italian
Risotto with squid ink recipe
Description
This risotto recipe starts by gently cooking squid with half the onions and white wine to build a flavorful base. Separately, onions are sautéed in butter, and carnaroli rice is toasted briefly. Gradual addition of fish or vegetable broth cooks the rice to creamy doneness. The pre-cooked squid and squid ink are added late in the process, intensifying both flavor and delivering the dish’s characteristic dark color. Seasoning with salt, pepper, Parmesan cheese, and parsley rounds out the dish.
The texture is creamy and tender, showcasing tender squid pieces amid rich rice grains. The squid ink enriches the risotto with subtle briny notes and a visually striking appearance. Cooking the squid separately ensures its tenderness and proper flavor extraction before combining it with the risotto.
This risotto can be served on its own or alongside seafood, offering a sophisticated blend of flavors. Garnishing with fresh parsley introduces a bright herbal contrast to the deep umami taste.
A practical tip is using a rice cooker to speed up preparation without sacrificing texture if time is limited.
Ingredients
- 300 grams squid cleaned and cut into strips
- 320 grams carnaroli rice
- 50 grams butter
- 1 onion chopped
- 1 parsley finely chopped, sprig
- 4 tablespoons extra virgin olive oil
- 1/4 /4 cup white wine
- 1 tablespoon squid ink
- 4 cups fish broth or vegetable broth
- 3 tablespoons Parmesan Cheese grated
- salt to taste
- black pepper to taste
Instructions
- In a pan, heat the extra virgin olive oil and add half of the chopped onions. Cook until golden.
- Add the squid and cook for a few minutes.
- Next, add the white wine and simmer in medium heat for 30 minutes, stirring constantly. Add water as necessary to keep the sauce from drying up. When squid becomes soft, remove from heat and set aside.
- In another saucepan, melt the butter and add the rest of the chopped onions.
- Add the rice and toast for a few minutes.
- Then, add a cup of fish or vegetable broth and bring to a simmer over low heat. Gradually add two more cups of broth to the rice. Cook for 9 minutes.
- Add the previously cooked squid to the rice and simmer over medium heat. And add the squid ink and the last cup of broth. Cook for another 8 minutes.
- When the rice is almost cooked, add salt and pepper to taste.
- After the risotto is done, remove from heat and add the Parmesan cheese. Mix well.
- Lastly, sprinkle the finely chopped parsley and combine well with the risotto dish.
- Put in individual plates and serve while warm.
Notes
- Using a rice cooker can speed up the cooking process while maintaining creamy risotto texture.
- Carefully control cooking times to keep squid tender without overcooking.
- Use fish broth for enhanced seafood flavor, or vegetable broth as a mild alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Calories | 638kcal | 32% |
| Carbohydrates | 75g | 25% |
| Protein | 19g | 38% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 204mg | 68% |
| Sodium | 1127mg | 47% |
| Potassium | 327mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 97mg | 10% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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