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    Squid Ink Risotto

    clock-icon35 minutes
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    Pixicook editorial team

    Indulge in the dramatic flair and briny depth of Squid Ink Risotto. The vibrant umami flavors of squid ink have long been an excellent addition to rice and pasta recipes as a traditional dye. This elegant dish combines the rich, sea-swept flavor of squid ink with tender rice and succulent squid, finished with a burst of lemon and parsley for a truly memorable meal.

    Ingredients for Squid Ink Risotto

    units in
    USchevron
    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Onion, finely chopped

    each

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Arborio Rice

    cups

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Fish Stock, warmed

    cups

    Substitute chevron-down

    Squid Ink

    teaspoons

    Substitute chevron-down

    Squid, cleaned and sliced into rings

    cups

    Substitute chevron-down

    Parmesan Cheese, microplaned

    cups

    Substitute chevron-down

    Lemon Juice, fresh

    to taste

    Substitute chevron-down

    Flat Leaf Parsley, chopped

    tablespoons

    Substitute chevron-down

    Black Pepper, freshly ground

    to taste

    Substitute chevron-down

    How to Make Squid Ink Risotto

    1. Sweat Aromatics

    In a heavy-bottomed pan, melt half of the unsalted butter over medium heat. Add the finely chopped onion and minced garlic with a pinch of salt, stirring occasionally. Cook until the onions are soft and translucent, imparting a sweet foundation to the risotto.

    2. Toast Rice

    Stir in the Arborio rice, coating it in the butter and aromatics mixture. Cook until the rice becomes slightly translucent and fragrant, signaling that it's toasted.

    3. Deglaze

    Pour in the dry white wine, stirring until the liquid has completely reduced. Deglazing with wine adds a layer of acidity and complexity, elevating the overall flavor profile.

    4. Cook the Rice

    Begin by adding about 2/3 of the fish stock along with the squid ink, simmer while stirring occasionally. Once the first addition of stock has been mostly absorbed, add the remaining stock in portions, stirring constantly until each addition has been absorbed. The constant stirring will help to build the creamy texture of the risotto. The full cooking process with the liquid should take about 18-20 minutes. Taste the rice periodically; it should be al dente with a creamy consistency. You're ideally looking for a creamy, slightly loose texture that would spill out slightly if spooned onto a plate. The rice should be just cooked with a slight bite in the center but with no crunch.

    5. Add Squid

    When the rice is cooked, season the squid with a pinch of salt and add it to the risotto to cook for about a minute.

    6. Finishing Ingredients

    Remove the risotto from heat. Stir in the second portion of unsalted butter, the microplaned Parmesan cheese, chopped parsley and a squeeze of fresh lemon juice. Adjust the seasoning with salt and more lemon juice, to taste.


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