Squid Ink Risotto (Risotto al Nero di Seppia)


  • Water, as necessary
  • A handful of fresh parsley leaves, chopped
  • 4 cups (1 litre) fish stock, heated
  • 14 ounces ounces (400 grams) arborio, vialone nano or carnaroli rice
  • ½ stick (50 grams) butter
  • Salt & pepper
  • 7 ounces (200 grams) peeled tomatoes
  • + 6 more ingredients
    • ½ cup (125 ml) dry white wine
    • 1 teaspoon squid ink
    • 10 ounces (300 grams) squid, cleaned and cut into thin strips
    • 1 clove garlic, sliced
    • 1 onion, chopped
    • ¼ cup olive oil

Gently saute half the onion in olive oil until soft and slightly golden. Add the garlic and the squid, together with the ink. Cook for a few minutes then add the wine, tomatoes and season with salt and pepper. Let simmer gently, covered, for half an hour or until the squid is soft, stirring occas...

View full recipe at SpringPad


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