Black Risotto
Dive into the bold and irresistible flavors of Black Risotto, a striking Mediterranean delicacy showcasing the luxurious flavors of fresh cuttlefish or squid infused with rich, briny seafood ink. This creamy Italian-style dish is crafted with Arborio rice, simmered gently in aromatic fish stock, white wine, and silky olive oil to achieve the perfect risotto texture—soft yet slightly al dente. The cuttlefish ink transforms the dish into an eye-catching masterpiece with its velvety black hue, while garlic, onion, and a hint of parsley add depth and brightness. Finished with a pat of butter for an ultra-luxurious bite, this seafood risotto is best served with a squeeze of lemon to balance its richness. Perfect for date nights or dinner parties, this black risotto recipe will impress any seafood lover with its elegance and bold flavors.
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Recipe Information
Ingredients
- 300 grams Arborio rice
- 400 grams Cuttlefish or squid
- 3 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 cloves Garlic, minced
- 1 liter Fish stock
- 150 milliliters White wine
- 3 teaspoons Cuttlefish or squid ink
- 2 tablespoons Butter
- 2 tablespoons Parsley, finely chopped
- to taste Salt
- to taste Black pepper
- 4 pieces Lemon wedges
Instructions
Clean the cuttlefish or squid thoroughly, removing any membranes and cutting it into bite-sized pieces.
In a medium saucepan, bring the fish stock to a gentle simmer and keep it hot throughout the cooking process.
In a large skillet or wide pan, heat the olive oil over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the cuttlefish or squid pieces to the pan and cook until they turn opaque, about 3-4 minutes.
Add the Arborio rice to the pan and toast the grains for 2 minutes, stirring constantly to coat them evenly in oil.
Pour in the white wine and cook, stirring, until the wine reduces and is mostly absorbed.
Begin adding the hot fish stock to the rice, one ladleful at a time, stirring continuously. Wait for each ladleful of stock to be fully absorbed before adding the next.
About halfway through the cooking process, stir in the cuttlefish or squid ink until the rice is evenly coated and turns black.
Continue adding stock and stirring until the rice is tender and creamy, about 18-20 minutes total.
Stir in the butter and chopped parsley, and season with salt and black pepper to taste.
Remove the risotto from heat and let it rest for 2 minutes before serving.
Serve the black risotto on plates or in shallow bowls with a drizzle of olive oil and garnish with a lemon wedge on the side.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 5969 mg | 260% | |
| Total Carbohydrate | 116.5 g | 42% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 9.1 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 328 mg | 25% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1928 mg | 41% | |
*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.
