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Risotto Nero (Squid Ink Risotto)
Dramatic Venetian black risotto with squid, white wine and squid ink. Removing the squid from the pan after just three minutes and returning it only at the very end keeps it tender through the risotto's much longer cooking time.
Ingredients
Instructions
Fry shallot and garlic in oil and half the butter.
Add squid. Cook 3 minutes. Remove.
Add rice. Toast 2 minutes.
Add wine. Stir until absorbed.
Add squid ink to stock.
Add stock ladle by ladle, stirring 18 minutes.
Return squid.
Remove from heat. Add butter and Parmesan.
Rest 2 minutes.
Serve with parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
