Gluten-Free Squid Ink Risotto
Elevate your culinary repertoire with this striking and sophisticated Gluten-Free Squid Ink Risotto. Perfectly crafted for seafood lovers and anyone seeking a unique dining experience, this dish combines the creamy, velvety texture of Arborio rice with the intense, briny depth of squid ink. Gluten-free fish or seafood stock ensures a safe option for gluten-sensitive diners, while the addition of dry white wine and freshly minced garlic enhances the flavor complexity. Garnished with vibrant parsley and bright lemon wedges, this risotto is as visually stunning as it is delicious. Ready in just 40 minutes and served piping hot, it’s the ultimate centerpiece for dinner parties or an indulgent treat on a cozy night in.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium, finely chopped Shallot
- 2 finely minced Garlic cloves
- 1 cup Arborio rice
- 0.5 cup Dry white wine
- 4 cups Gluten-free fish or seafood stock
- 3 teaspoons Squid ink
- 0.5 cup Grated Parmesan cheese (optional)
- to taste Salt
- to taste Freshly ground black pepper
- 2 tablespoons, finely chopped Fresh parsley
- for garnish Lemon wedges
Instructions
In a medium saucepan, heat the gluten-free fish or seafood stock over low heat. Keep it warm but not boiling.
In a large skillet or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
Add the chopped shallot and sauté for 2-3 minutes until softened and translucent, stirring frequently.
Add the minced garlic and sauté for another minute, being careful not to burn it.
Stir in the Arborio rice, ensuring that each grain is coated with the oil and butter. Toast the rice for 1-2 minutes, stirring constantly.
Deglaze the pan with the dry white wine and stir until most of the liquid has evaporated.
Begin adding the warm stock one ladleful (about 1/2 cup) at a time, stirring frequently and allowing the liquid to absorb fully before adding the next ladle of stock.
After about 20 minutes of adding stock and stirring, the rice should be creamy and slightly al dente. Stir in the squid ink, mixing thoroughly to distribute the rich black color evenly.
If using, stir in the grated Parmesan cheese, and season the risotto with salt and freshly ground black pepper to taste.
Once the risotto is creamy and fully cooked, remove it from heat and garnish with freshly chopped parsley.
Serve immediately with lemon wedges on the side for an extra burst of brightness.
Nutrition Facts
Calories |
1427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 6191 mg | 269% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.7 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1426 mg | 110% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 559 mg | 12% | |
*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.
