Black squid ink risotto

I have been meaning to post this recipe for a while and but now I will just write it down…

Black squid ink risotto

Prep Time: 10 minutes

Cook Time: 1 hour


  • half a cup of arborio rice per person
  • 2-3 squids per person
  • black squid ink
  • 1 tsp tomato concentrate per person
  • garlic clove


  1. When I do black ink risotto I start with squids. First I roast a little of garlic in oil in a large pan (I often use a wok) and add about a pound of squids, cleaned and cut into stripes. I add some dry white wine and let evaporate. Then I let the squids cook until they are very white, about 30-40 minutes.
  2. When the squids are white and tender I add the rice, Arborio rice or, if you can find it, Carnaroli, and let it toast until the grains are translucent. At this point I add some more white wine and shortly after the black ink (I usually buy it in pouches at the supermarket in Italy and bring it back to US, but you should be able to find it at good fish shops). Then I add 1 spoon of tomato concentrate and about a ladle of boiling water and turn the heat down so that the liquid is just simmering.
  3. When the water is almost completely evaporated, I add some more water. And keep adding it ladle by ladle and stirring frequently until the rice is cooked. It will take about 20 to 30 minutes.
  4. In the end you should have creamy rice, not at all stiff. The rice grains should be uniformly soft and should have no bite, yet they should not be mushy.
  5. Enjoy this , that will impress your guests!

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