Italian cuisine · Fish & Seafood

Squid Ink Risotto

Jet-black risotto from Venice: cuttlefish braised in white wine, the rice colored with squid ink.

Ingredients · for 4 servings

• 320 g risotto rice (Carnaroli)
• 600 g cuttlefish (cleaned, or squid tubes instead)
• 2 sachets squid ink (4 g each)
• 150 ml dry white wine
• 1.2 l fish stock
• 1 onion
• 2 cloves garlic
• 1/2 bunch parsley
• 30 g butter
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Rinse the cuttlefish in cold water, pat dry and cut into strips about 1 cm wide; finely dice the onion and garlic.
2. Heat 3 tbsp olive oil in a wide pot and sear the cuttlefish strips over high heat for 3 min., then remove and set aside.
3. Sweat the onion and garlic in the remaining oil over low heat for 5 min. until soft without coloring, add the rice and toast for 2 min. until translucent.
4. Deglaze with the white wine, let it reduce completely, return the cuttlefish and ladle in the hot fish stock little by little; cook for 16–18 min., stirring frequently.
5. Five min. before the end, stir in the squid ink until the rice glistens evenly jet-black, and season with salt and pepper.
6. Remove from the heat, beat in the cold butter, let rest covered for 2 min. and serve on flat plates sprinkled with chopped parsley.