Imagine a glossy black mound of risotto, its midnight hue hiding a deep, briny ocean flavor that explodes with every creamy bite. Risotto nero, the dramatic squid-ink risotto of Venice, is easier to master at home than its restaurant mystique suggests. With just a few specialty ingredients and the classic risotto rhythm, you’ll create a dish that’s as stunning to serve as it is delicious to eat. This recipe serves 4 and pairs perfectly with a crisp white wine. Let’s dive into the inky depths!
Why Risotto Nero Is Pure Drama
Risotto nero (black risotto) gets its color and umami punch from squid ink, a natural ingredient with a subtle seafood sweetness. The creamy Arborio rice absorbs a rich fish stock, while a touch of tomato and garlic rounds out the flavors. It’s a showstopper that’s surprisingly forgiving—perfect for a date night or impressing guests.
Here’s what you’ll need:
- For the risotto: 1.5 cups Arborio or Carnaroli rice, 4 cups hot fish stock (or clam juice + water), 1 small onion (finely diced), 2 garlic cloves (minced), 1/2 cup dry white wine, 2 tbsp squid ink (from 2–3 sachets or a small jar), 2 tbsp unsalted butter, 1/4 cup grated Parmesan, salt and white pepper.
- For the squid: 1/2 lb cleaned squid (tubes and tentacles), 1 tbsp olive oil, lemon zest.
- For garnish: Fresh parsley (chopped), lemon wedges.
- Equipment: Heavy-bottomed pot or Dutch oven, wooden spoon, small skillet.
Step 1: Prep the Squid and Stock
Slice squid tubes into thin rings; leave tentacles whole or halve if large. Pat dry and set aside. Heat fish stock in a saucepan and keep at a gentle simmer. In a small bowl, dilute squid ink with 2 tbsp warm stock until smooth—this prevents clumps.
Pro Tip: Buy squid ink in small sachets (4g each) from seafood counters or online; it keeps for months in the fridge.
Step 2: Build the Base
Melt 1 tbsp butter with 1 tbsp olive oil in a heavy pot over medium heat. Add onion and a pinch of salt; sauté 4–5 minutes until translucent. Add garlic and cook 30 seconds. Stir in rice and toast for 2 minutes until edges turn glassy. Pour in white wine and stir until fully absorbed.
Step 3: Add Stock and Ink
Ladle in 1 cup hot stock, stirring constantly until absorbed. Repeat, one ladle at a time, for 12–15 minutes. When the rice is about 80% cooked (still firm), stir in the diluted squid ink. Continue adding stock and stirring until the rice is creamy and al dente, about 18–20 minutes total. The risotto should flow like lava when tilted.
Pro Tip: Constant stirring releases starch for that signature creaminess—don’t skip it!
Step 4: Sear the Squid
While the risotto finishes, heat 1 tbsp olive oil in a small skillet over high heat. Sear squid rings and tentacles for 1–2 minutes until just opaque and lightly charred. Season with salt and a squeeze of lemon. Set aside.
Step 5: Finish and Serve
Remove risotto from heat. Stir in 1 tbsp butter, Parmesan, and a final ladle of stock for extra gloss. Taste and adjust salt (squid ink is salty) and white pepper. Divide among warm bowls, top with seared squid, a sprinkle of parsley, and lemon zest. Serve immediately with lemon wedges.
Tips for Risotto Nero Perfection
- Hot stock is non-negotiable: Cold stock shocks the rice and stops cooking.
- Don’t rinse the rice: You need the starch for creaminess.
- Make it vegetarian: Swap fish stock for mushroom broth and omit squid.
- Leftovers? Transform into arancini—form into balls, stuff with mozzarella, and fry.
Your Inky Masterpiece Awaits!
This risotto nero is a conversation starter—dramatic, delicious, and deceptively simple. With its briny depth and velvety texture, it’s a dish that feels like a special occasion, even on a weeknight. Save this recipe, share your midnight-black bowls on Pinterest, and let me know how you make it your own. Buon appetito!
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