Classic Carnaroli Risotto with Squid Ink
Welcome to the perfect Black Friday recipe: Squid Ink Risotto
the darkest and most enveloping dish that Italian cuisine has to offer. If you’re looking for a unique, elegant, and flavorful dish, this risotto is the ideal choice to impress your guests at a themed dinner or to add a touch of originality to your table.
💥 Don’t forget! 💥 Use the code BLACK15 at checkout to get 15% off on all our products! This is your chance to stock up on high-quality ingredients.
The black ink from fresh squid, combined with the creamy consistency of Carnaroli rice (or Pozzi Rice, perfect for risottos!), creates an irresistible combination that enhances the flavors of the sea. With the addition of Benvolio organic extra virgin olive oil, every bite becomes an explosion of intense, sophisticated flavor, elevated by simple yet high-quality ingredients.
Key Ingredients for Squid Ink Risotto
To prepare this special recipe, you will need:
- Carnaroli or Pozzi Rice, chosen specifically for its cooking stability and ability to absorb the squid ink.
- Fresh squid, providing tender meat and precious natural ink.
- Benvolio organic extra virgin olive oil, to enhance and balance the flavors.
- Hot fish broth for a slow and flavorful cooking process.
- A gentle sauté with onion and garlic, perfect for creating an aromatic base.
Preparing Squid Ink Risotto: A Tradition to Savor
The preparation is simple but requires patience and attention. Begin with a light sauté of onion and garlic in Benvolio organic extra virgin olive oil, allowing them to release their aroma. Add the fresh squid, cut into thin strips, and then add the rice to toast it and enhance its flavor. The squid ink should be added halfway through cooking, along with ladles of hot fish broth, allowing the rice to absorb all the flavors of the sea.
Once cooked, finish with a touch of butter and, if you like, a sprinkle of Parmesan. The result is a creamy dish, with a deep black color and a fragrance that will fill the kitchen. Add a drizzle of Benvolio oil as a finishing touch and a sprinkle of chopped parsley to give the dish a touch of freshness.
100% Italian Carnaroli Rice with Squid Ink
Ingredients
- 320 g Carnaroli Rice or Pozzi Rice
- 2-3 fresh squids (approximately 400-500 g), including the ink sack (ask your fishmonger to save the squid ink)
- 1 liter of hot fish stock (or vegetable broth for a milder variant)
- 1 clove garlic, minced
- 1 glass of dry white wine
- Fresh parsley, chopped for garnish (optional)
- 3 tablespoons of Benvolio organic extra virgin olive oil
- 50 g butter (for finishing)
- 50 g grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- Cleaning the Squid:If you purchased whole squid, carefully retrieve the ink by gently slicing the ink sacs to avoid breakage, and set them aside. Slice the squid meat into strips.2-3 fresh squids (approximately 400-500 g), including the ink sack (ask your fishmonger to save the squid ink)
- Sauté and Cooking the Squid:In a large pot, heat 3 tablespoons of Benvolio organic extra virgin olive oil over medium heat. Add the chopped onion and garlic, gently sautéing for about 5 minutes until they become translucent. Add the squid strips and cook for around 5 minutes, stirring frequently until softened and they release their juices.1 clove garlic, minced, 3 tablespoons of Benvolio organic extra virgin olive oil, 1 glass of dry white wine
- Toasting the Rice:Add the rice to the pot with the squid and toast for 2-3 minutes, stirring often until glossy and hot to the touch. Deglaze with the white wine, allowing the alcohol to evaporate for about 1-2 minutes while stirring continuously.320 g Carnaroli Rice or Pozzi Rice, Salt and pepper to taste, Fresh parsley, chopped for garnish (optional)
- Cooking the Rice:Begin adding the hot fish stock one ladleful at a time, stirring constantly. When the broth is absorbed, add another ladleful. Continue this process for about 15-18 minutes.1 liter of hot fish stock (or vegetable broth for a milder variant), 50 g butter (for finishing)
- Adding the Squid Ink:After about 8-10 minutes of cooking, add the squid ink and stir well until the rice turns a deep black color.
- Finishing:When the rice is al dente with a creamy consistency, turn off the heat and add the butter to finish. If desired, add grated Parmesan cheese. Stir well until you achieve a soft, creamy texture. Season with salt and pepper to taste.50 g grated Parmesan cheese (optional)
- Serving:Let the risotto rest for 1 minute. Plate it and garnish with a drizzle of Benvolio organic extra virgin olive oil and, if desired, a sprinkle of chopped parsley.
Notes
Key Tips for a Perfect Squid Ink Risotto
-
Fresh Squid:
For the best flavor and texture, use fresh squid rather than frozen. Ask your fishmonger to clean the squid and save the ink, the main ingredient for the dish’s intense color and taste. -
Fish Stock Alternative:
If you don’t have fish stock, make a homemade one using fish scraps (such as heads and bones), or opt for a light vegetable broth. Avoid meat broth, which may overpower the squid’s delicate marine flavors. -
Organic Extra Virgin Olive Oil:
Using high-quality organic extra virgin olive oil like Benvolio's makes a difference. It enhances the flavors, balances the taste, and adds aromatic notes to the sautéed garlic and onion. -
Achieving the Right Creaminess:
The key to a creamy risotto is constant stirring and adding broth little by little, allowing the rice to release starch, which creates a smooth and enveloping texture. Be patient and make sure each ladleful of broth is fully absorbed before adding the next. -
Finishing with or without Parmesan:
Adding Parmesan is optional; some prefer a “cleaner” marine flavor, allowing the squid ink to shine. If you decide to add it, do so sparingly to avoid overpowering the squid flavor. -
Presentation:
Squid ink risotto is already striking, but you can add visual appeal with a sprinkle of chopped parsley or a drizzle of raw extra virgin olive oil for shine. -
Serve Immediately:
Risotto is best served immediately after cooking and finishing. Letting it rest too long may cause it to thicken, losing its creamy consistency.
Recommended Pairings
- Wine: Pair this risotto with a dry white wine, such as Vermentino or Sauvignon Blanc, which complements the fresh, marine taste of the squid without overwhelming it.
- Appetizer and Side Dish: For a complete meal, start with a seafood appetizer and complete it with a simple, crisp mixed salad to balance the rich flavors of the risotto.
Enjoy preparing this unique recipe for a special Black Friday treat or anytime you wish to impress with a bold and flavorful dish!
Nutrition
Serving: 1gCalories: 637kcalCarbohydrates: 81gProtein: 15gFat: 53g
Tried this recipe?Let us know how it was!
Why Prepare Squid Ink Risotto for Black Friday?
Black Friday is the perfect opportunity to try bold recipes like Squid Ink Risotto: a dish with a strong character and bold flavors, aligning perfectly with the “black” theme of this day of discounts and shopping. If you’re a culinary enthusiast, take advantage of the current promotions to buy high-quality ingredients for preparing it. This risotto is not just a dish, but an experience: it combines authentic and refined flavors, the deep black of the squid ink, and the aroma of Benvolio organic extra virgin olive oil, creating a perfect blend of tradition and innovative taste. Prepare Squid Ink Risotto for a special dinner, and let yourself be immersed in the intense flavors of the sea and Italian cuisine.- Squid Ink Risotto recipe
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