Squid Ink Risotto

Squid ink risotto is a classic of Italian cuisine, particularly of the Venetian tradition. Here is the recipe to prepare it.

Ingredients

• 320 grams of risotto rice (such as Arborio, Vialone Nano or Carnaroli)
• 500 grams of fresh squid with their ink sac
• 1 small onion, finely chopped
• 1 glass of dry white wine
• 1 liter of hot fish stock
• 2 tablespoons of extra virgin olive oil
• 30 grams of butter
• Salt, to taste
• Black pepper, to taste
• Chopped parsley for garnish

Preparation

1. Start by cleaning the squid, removing the internal cartilage, eyes and beak. Carefully preserve the ink sac without breaking it. Cut the squid into strips or pieces.
2. In a large pan, sauté the chopped onion in the extra virgin olive oil until it becomes translucent.
3. Add the cut squid to the pan and let it cook for a few minutes.
4. Deglaze with the white wine and let the alcohol evaporate.
5. Meanwhile, heat the fish stock.
6. Add the rice to the squid and toast it for a couple of minutes, stirring.
7. Begin adding the hot fish stock, one ladle at a time, always waiting for the previous one to be absorbed by the rice before adding the next.
8. Halfway through cooking, add the squid ink extracted from the sac, being careful not to stain yourself as it stains heavily. To make it easier, you can dilute the ink in a little stock before adding it to the rice.
9. Continue adding stock and stirring until the rice is fully cooked, which should be al dente (about 18 minutes).
10. Once the rice is cooked, remove the pan from the heat and stir in the butter. Adjust salt and pepper.
11. Let the risotto rest for a minute before serving.

Garnish with chopped parsley for a touch of color and flavor.

Trivia

Squid ink risotto has a long history in Italian coastal regions, where squid ink was traditionally used not only to flavor fish dishes but also to color rice. This dish is known for its intense flavor and its characteristic bright black coloration, which makes it a dish with great visual impact.