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100% Italian Carnaroli Rice with Squid Ink

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Prep Time 5 minutes
Cook Time 15 minutes
Course First
Cuisine Mediterranean
Servings 4 people
Calories 637 kcal

Ingredients
  

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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
Keyword carnaroli, pesce, risotto recipe with scampi, riso carnaroli, salmon risotto, seppie
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