Squid Ink Risotto
Dive into the dark elegance of Squid Ink Risotto, a stunning seafood dish that combines rich flavors with visual drama. This gourmet recipe features creamy Arborio rice infused with briny squid ink, giving the risotto its signature jet-black hue and oceanic depth. Tender squid rings are lightly sautéed and folded into the risotto, adding a delightful texture to every bite. Aromatic shallots, garlic, and dry white wine create a vibrant base, while a finish of Parmesan cheese, lemon zest, and fresh parsley adds brightness and balance. Whether you're hosting a dinner party or indulging in an elevated weeknight meal, this luxurious and unforgettable dish is sure to impress. Perfect for seafood lovers and fans of bold culinary adventures!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 3 tablespoons Olive oil
- 2 whole Shallots
- 2 whole Garlic cloves
- 1 cup Dry white wine
- 5 cups Fish stock
- 1.5 tablespoons Squid ink
- 3 tablespoons Unsalted butter
- 1 cup Parmesan cheese, grated
- 1 teaspoon Lemon zest
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 pound Squid, cleaned
Instructions
Finely chop the shallots and garlic cloves. Heat the fish stock in a saucepan over low heat to keep it warm.
In a large skillet or risotto pan, heat 2 tablespoons of olive oil over medium heat.
Add the chopped shallots and garlic to the pan, cooking until softened, about 3-4 minutes.
Stir in the Arborio rice, and cook, stirring constantly, until the rice is lightly toasted, about 2-3 minutes.
Pour in the white wine and stir continuously until completely absorbed by the rice.
Begin adding the warmed fish stock, one ladleful at a time, to the rice, stirring constantly and allowing each addition to be absorbed before adding the next. This process usually takes about 18-20 minutes.
Meanwhile, cut the cleaned squid into rings. In a separate pan, heat the remaining 1 tablespoon of olive oil over medium-high heat.
Add the squid to the pan and cook for 2-3 minutes until just tender. Remove from heat and set aside.
When the risotto is creamy and the rice is al dente, stir in the squid ink until evenly distributed, giving the risotto a deep black color.
Remove the risotto from heat and stir in butter, Parmesan cheese, lemon zest, salt, and black pepper to taste.
Gently fold in the cooked squid and let the risotto rest for a minute or two for flavors to meld.
Serve the risotto warm, garnished with fresh parsley on top.
Nutrition Facts
Calories |
2281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1330 mg | 443% | |
| Sodium | 5954 mg | 259% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.4 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1244 mg | 96% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1974 mg | 42% | |
*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.
