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Risotto Nero
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Course:
Dinner
Cuisine:
Italian
Prep Time:
15
minutes
minutes
Cook Time:
35
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
4
people
Calories:
166
kcal
Ingredients
6
cups
of seafood stock or vegetable stock
3
tbsp
of extra virgin olive oil
1
medium onion
finely chopped
1
small clove of garlic
minced
Pinch
of chili flakes
2
cups
of Arborio rice
1/2
cup
of dry white wine
optional
2
tbsp
of squid ink
if your squid doesn’t come with ink sacs
2
tbsp
of butter
optional
10
oz
of squid or cuttlefish
cleaned and cut into bite-sized pieces
Lemon juice to taste
Salt and black pepper
to taste
Parsley
chopped, for garnish
Instructions
Prepare the Squid or Cuttlefish:
Clean the squid or cuttlefish, removing the heads, beaks, and internal organs.
Rinse well and pat dry with paper towels.
Finely chop the squid or cuttlefish into small pieces.
Sauté Onion and Garlic:
In a large, deep skillet or a wide saucepan, heat olive oil over medium heat.
Add chopped onion, chili flakes and minced garlic. Sauté until softened.
Cook the Squid or Cuttlefish:
Add the chopped squid or cuttlefish to the skillet.
Cook for about 5-7 minutes until the seafood is opaque and cooked through.
Add Arborio Rice:
Stir in Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.
Deglaze with White Wine:
Pour in the white wine, stirring constantly until the liquid is mostly absorbed.
Begin Adding Broth:
Ladle in a cup of warm broth to the rice mixture.
Stir continuously until the liquid is mostly absorbed.
Incorporate Squid Ink:
Dissolve the squid ink in a couple of tablespoons of warm broth.
Add the dissolved ink to the risotto, stirring well to evenly distribute the color.
Continue Adding Broth:
Continue adding the warm broth, one ladle at a time, stirring frequently.
Allow each addition of broth to be absorbed before adding more.
Season and Finish:
Season with salt and black pepper to taste.
Continue cooking until the rice is creamy and al dente.
Stir in butter to add richness and
Serve:
Garnish with chopped fresh parsley and squeeze a bit of lemon juice to brighten to dish
Nutrition
Nutrition Facts
Risotto Nero
Amount per Serving
Calories
166
% Daily Value*
Fat
7
g
11
%
Cholesterol
36
mg
12
%
Sodium
322
mg
14
%
Carbohydrates
20
g
7
%
Protein
5.2
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.