Squid Ink Risotto is a dramatic dish that use squid ink to give this black color to the risotto. The dish- sometimes called also Risotto Nero, black risotto- is a briny, umami dish that tastes rich and bountiful thanks to the creamy risotto. I have to confess that is a dish I started appreciated only in adulthood as I was a bit intimidated by that dark color, but I really recommend you to try it. It is the perfect recipe if you want to add a twist to your normal risotto
If you wonder what does squid ink risotto taste like, I might tell you – heaven! But to give you a more broad description this risotto taste briny, earthy and slightly sweet with a subtle umami flavor. The calamari add some meatiness and chewiness to the dish.
What is squid ink?
Squid ink is a very popular ingredients used in Italian, Japanese and Chinese cuisine. The ink is produced by squids, octopuses and cuttlefish as a defense mechanism, obscuring the vision form predators. Squid ink tastes like the ocean, a bit savory, with a subtle sweet taste and adds umami flavor to any dish. This recipe is a typical dish from the Veneto region, very popular in Venice. In Italian squid ink translates as Nero Di Seppia, where Nero is black and denotes the dark color of the ink. In Venetian cuisine calamari are often cooked in their ink and served over steamy hot polenta – this dish is called Seppie Al Nero.
Is it safe to eat?
Squid ink is totally safe to eat. If you cannot find it fresh, use jarred one and store it in the refrigerator after opening.
What are the properties of squid ink?
Squid ink contains melanin, a pigment presenting humans as well and responsible for the skin pigmentation. It has been used in Chinese medicine to to treat heart and blood issues. It might also have other properties, such a reducing blood pressure and boosting immunity, however there is not strong evidence yet. (Source: healthline)
Why you will love this dish
– Creamy and tasty, it is a dish it will impress whoever will share the table with you.
– Requires a few ingredients only, and lots of love!
-It is a classic Italian dish that you need to try once in your life!
Squid Ink Risotto Ingredients
Rice: pick Carnaroli rice variety. It is a medium-grain ric that retains its shape best and remains al dente during the slow cooking of risotto. For this reason, Carnaroli is ideal to prepare a creamy risotto.
Squid: I recommend to use fresh squid. Venetian cuisine is based on the use of fresh ingredients. Your fishmonger can clean it for you. For this recipe I bought a pound of full cleaned calamari – calamari is the Italian word for squid. I buy the whole calamari and cut it in rings, adding as well the tentacles to the recipe.
Squid Ink: you can buy fresh squid ink from your fishmonger, but it is not always easy to find. I usually buy a small jar in some specialty stores. In Need York, Freshdirect delivers it, Eataly and Citarella both carry it.
Butter: A creamy, good quality butter will help make the risotto creamier. Stay away from spreadable butter, just use butter in blocks.
Parsley: a nice topping to add some color and enhance the flavor of the artichokes.
The broth: If you have the time and patience, homemade vegetable stock is best, but if not, a vegetable stock cube will do. I usually recommend stock cubes that are organic, gluten-free, and glutamate-free. The stock is the main factor in the slow cooking process of the risotto, so it needs to be of good quality.
White wine: you need a cup of white wine to cook the squid. I recommend a dry white wine.
How to make squid ink risotto
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.
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Serving suggestions for Squid Ink Risotto
This dish can be served as a main. You can have an appetizer before it, such as roasted pepper , mozzarella and anchovies bruschetta, or Sarde in saor. Another great dish will be seared scallops in lemon butter sauce.
Alternatively you can start with a light, bright salad such as the Little Italian Salad.
Substitution suggestions for Squid Ink Risotto
You can sub the squid for shrimp, mussels or for a mix of seafood. In any case, remember to cook first the fish and then to add the fish at the end. Visually it will look nicer, otherwise all the fish will turn black. I have to confess that the forst time I did this risotto, I used a mix of seafood as I wanted to surprise Robert coming home from a long trip. Unfortunately, the presentation was not looking so great, but it was tasty…so he was happy!
Which wine to pair with Squid Ink Risotto?
The briny, savory flavor of the squid ink risotto pairs well with the bright acidity and citrusy flavor of some white wines. I recommend Etna Bianco, high in mineralogy will balance well the richness of this dish. Vermentino, crispy and citrusy will enhance as well the flavor of this dish.
I do not recommend a fully body, oaky white wine, as its flavors will clash with the delicate taste of this risotto nero,
Please let me know in the comments how you like this Squid Ink Risotto, and if you make it please leave a star rating! I would really love to hear from you!
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
