Nut-Free Squid Ink Risotto
Elevate your dinner table with this Nut-Free Squid Ink Risotto, a striking dish that combines luxurious flavor and visual drama. Made with creamy Arborio rice, aromatic shallots, and garlic, this recipe achieves its signature deep-black hue from the addition of squid ink, delivering a subtle briny richness. Warm chicken or seafood stock is delicately infused into every grain, while Parmesan cheese and butter lend a luscious, velvety texture. Perfect for seafood enthusiasts and allergy-conscious diners, this nut-free risotto is easy to prepare in under 40 minutes, making it ideal for both special occasions and weeknight meals. Serve with a sprinkle of fresh parsley and a hint of lemon zest for a bright finishing touch to complement the dish's bold flavors.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium Shallots
- 2 large Garlic cloves
- 0.5 cups Dry white wine
- 1 tablespoon Squid ink
- 4 cups Chicken or seafood stock
- 0.75 cups Parmesan cheese (grated)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
- 1 teaspoon Lemon zest (optional, for serving)
Instructions
In a medium saucepan, heat the chicken or seafood stock over low heat and keep it warm throughout the cooking process.
Peel and finely chop the shallots and garlic cloves. Set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the shallots and sauté for 3–4 minutes, until softened and translucent.
Add the garlic to the skillet and cook for 1 minute, stirring frequently to prevent burning.
Stir in the Arborio rice, ensuring the grains are well coated in oil. Toast the rice for 2–3 minutes, stirring constantly until it becomes slightly translucent around the edges.
Deglaze the pan with the white wine, stirring occasionally until most of the liquid has evaporated.
Reduce the heat to medium-low. Begin adding the warm stock, one ladleful at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle, ensuring it cooks evenly. Repeat this process for about 20 minutes, until the rice is tender but still slightly firm (al dente) and creamy in consistency.
Once the rice is almost fully cooked, stir in the squid ink until evenly distributed, creating a rich dark color. Cook for an additional 2 minutes.
Remove the skillet from heat and stir in the butter, grated Parmesan cheese, salt, and black pepper until the risotto is glossy and well combined. Taste and adjust seasoning if needed.
Serve the risotto immediately, garnished with fresh parsley and lemon zest, if desired.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 7360 mg | 320% | |
| Total Carbohydrate | 118.4 g | 43% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.8 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2103 mg | 162% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 905 mg | 19% | |
*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.
