Squid ink risotto is a seafood main course that I love 🙂
As you may already know, I really like seafood dishes, but I hadn’t tried this one yet.
And today I had the opportunity to try it, and I must say it is super good.
This morning I went out for my usual weekly shopping and stopped by the fish vendor to buy some cuttlefish.
The fish vendor cleaned the cuttlefish for me, setting aside the ink, so when I got home, I got to work and prepared it for lunch.
Those who prefer can deglaze with half a glass of white wine.
I didn’t add any salt because the broth is already flavorful.
P.S.: I also recommend trying:
- 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
- 1 3/4 cups rice
- 1.1 lbs cuttlefish (with their ink)
- 1 onion
- to taste fish broth
- 2 tbsps extra virgin olive oil
- 1 bunch parsley
Tools
- 1 Pan
- 1 Knife
- 1 Wooden Spoon
Steps for Squid Ink Risotto
Rinse the cuttlefish under cold tap water and cut them 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 cuttlefish cut into strips and cook for a few minutes, stirring continuously.
Add the rice, let it toast for about 2-4 minutes, and pour in some fish broth. (Those who prefer can deglaze with half a glass of white wine).
Add the cuttlefish ink and cook for about 20 more minutes, stirring continuously, adding more fish broth if necessary.
At the end of cooking, add the chopped parsley and serve the squid ink risotto hot immediately.
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