Squid Ink Risotto Recipe

45 minutes


Squid ink sauce

  • 3 tbsp of extra virgin olive oil
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, crushed and peeled
  • 800g of squid, cleaned (ink sacs reserved) and cut into thin strips
  • 1 tsp squid ink, (optional)
  • 120ml of dry white wine
  • 1 tbsp of tomato purée
  • 80g of unsalted butter
  • 360g of risotto rice
  • 60ml of dry white wine
  • 1.5l fish stock, heated
  • fine sea salt
  • freshly ground black pepper
  • 2 tbsp of flat-leaf parsley, finely chopped


In a saucepan set over a medium heat, fry the onion in olive oil until soft and translucent. Add the garlic and the squid with the ink diluted in a tablespoon of warm water. Cook until the liquid of the squid has evaporated
Increase the heat and add the wine and tomato concentrate. Allow the wine to evaporate, then lower the heat again, cover and let simmer for about 30 minutes, stirring often and checking for doneness – the squid should be very tender. Add a little water if you see it becoming too dry. Once ready, remove from the heat and set aside
Melt the butter in a separate, large pan. Add the rice and toast it for a couple of minutes, stirring often, until it looks opaque and smells fragrant. Pour over the wine and allow it to evaporate, then start adding a ladleful of hot stock and, as you see it being absorbed by the rice, add some more
Carry on this way, adding stock a little at the time, for about 16–18 minutes, stirring all the while. Halfway through, stir in the black squid sauce. Taste and season accordingly
When the rice feels tender but is still al dente and the risotto looks creamy and wet, remove from the heat and add the butter and parsley; stir energetically until fully incorporated
Spoon the risotto onto flat serving plates and pat it so that it spreads across the plate. Serve straight away