Black Risotto

Dive into the bold and irresistible flavors of Black Risotto, a striking Mediterranean delicacy showcasing the luxurious flavors of fresh cuttlefish or squid infused with rich, briny seafood ink. This creamy Italian-style dish is crafted with Arborio rice, simmered gently in aromatic fish stock, white wine, and silky olive oil to achieve the perfect risotto texture—soft yet slightly al dente. The cuttlefish ink transforms the dish into an eye-catching masterpiece with its velvety black hue, while garlic, onion, and a hint of parsley add depth and brightness. Finished with a pat of butter for an ultra-luxurious bite, this seafood risotto is best served with a squeeze of lemon to balance its richness. Perfect for date nights or dinner parties, this black risotto recipe will impress any seafood lover with its elegance and bold flavors.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams Arborio rice
• 400 grams Cuttlefish or squid
• 3 tablespoons Olive oil
• 1 large Onion, finely chopped
• 3 cloves Garlic, minced
• 1 liter Fish stock
• 150 milliliters White wine
• 3 teaspoons Cuttlefish or squid ink
• 2 tablespoons Butter
• 2 tablespoons Parsley, finely chopped
• 0 to taste Salt
• 0 to taste Black pepper
• 4 pieces Lemon wedges

Directions

Step 1

Clean the cuttlefish or squid thoroughly, removing any membranes and cutting it into bite-sized pieces.

Step 2

In a medium saucepan, bring the fish stock to a gentle simmer and keep it hot throughout the cooking process.

Step 3

In a large skillet or wide pan, heat the olive oil over medium heat.

Step 4

Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Step 5

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 6

Add the cuttlefish or squid pieces to the pan and cook until they turn opaque, about 3-4 minutes.

Step 7

Add the Arborio rice to the pan and toast the grains for 2 minutes, stirring constantly to coat them evenly in oil.

Step 8

Pour in the white wine and cook, stirring, until the wine reduces and is mostly absorbed.

Step 9

Begin adding the hot fish stock to the rice, one ladleful at a time, stirring continuously. Wait for each ladleful of stock to be fully absorbed before adding the next.

Step 10

About halfway through the cooking process, stir in the cuttlefish or squid ink until the rice is evenly coated and turns black.

Step 11

Continue adding stock and stirring until the rice is tender and creamy, about 18-20 minutes total.

Step 12

Stir in the butter and chopped parsley, and season with salt and black pepper to taste.

Step 13

Remove the risotto from heat and let it rest for 2 minutes before serving.

Step 14

Serve the black risotto on plates or in shallow bowls with a drizzle of olive oil and garnish with a lemon wedge on the side.

Nutrition Facts

Serving size	2142.2 grams (2142.2g)

Amount per serving	% Daily Value*
Calories	1687

Total Fat 73.50g	94%
Saturated Fat 20.90g	105%
Polyunsaturated Fat 4.70g
Cholesterol 597mg	199%
Sodium 5969mg	260%
Total Carbohydrate 116.50g	42%
Dietary Fiber 5.40g	19%
Total Sugars 9.10g
Protein 104.10g	208%

Vitamin D 5IU	23%
Calcium 328mg	25%
Iron 8mg	44%
Potassium 1928mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.8%

Protein: 27.0%

Carbs: 30.2%