Squid ink risotto is a seafood main course that I love 🙂
As you already know, I really like seafood dishes, but I hadn’t tried this dish yet.
And today I had the chance to try it, and I must say it’s super good.
This morning I went out for my usual weekly grocery shopping and stopped by the fishmonger to buy some squid.
The fishmonger cleaned the squid for me, setting aside the ink, so when I got home, I started preparing it for lunch.
Those who prefer can deglaze with half a glass of white wine.
I didn’t add salt because the broth is already flavorful on its own.
P.S.: I recommend trying also:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 503.47 (Kcal)
- Carbohydrates 76.78 (g) of which sugars 3.49 (g)
- Proteins 28.35 (g)
- Fat 8.38 (g) of which saturated 1.11 (g)of which unsaturated 1.06 (g)
- Fibers 2.08 (g)
- Sodium 850.47 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Squid Ink Risotto
- 2 cups rice
- 1.1 lbs squid (with their ink)
- 1 onion
- as needed fish stock
- 2 tbsp extra virgin olive oil
- 1 bunch parsley
Tools
- 1 Pan
- 1 Knife
- 1 Wooden Spoon
Steps for Squid Ink Risotto
Rinse the squid under cold tap water and cut it into small strips.
Chop the washed parsley, dry it, and set it aside.
In a pan, pour the two tablespoons of oil and the chopped onion.
Turn on the heat and let it sauté for a few minutes, then add the sliced squid and cook for a few minutes, stirring constantly.
Add the rice, let it toast for about 2-4 minutes, and pour in the fish stock. (Those who prefer can deglaze with half a glass of white wine).
Add the squid ink and cook for another 20 minutes or so, stirring continuously, adding more fish stock if necessary.
At the end of cooking, add the chopped parsley and serve the squid ink risotto hot immediately.
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