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Fish, Italy

Squid ink risotto with cuttlefish

Squid ink risotto is an Italian dish for 4 people, ready in 50 minutes, with medium difficulty, at €4.30 per person. Arborio rice cooks slowly in fish stock, with strips of cuttlefish and squid ink stirred in right at the end. Success comes down to adding the stock one ladle at a time and timing the ink so it goes in just before serving.

A risotto as black as night tonight, creamy, with squid ink and tender strips of cuttlefish.

Squid ink risotto with cuttlefish
Total time
50 min
Difficulty
Medium
Cost per person
€4.30
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

This risotto gets its black color and briny flavor from squid ink, stirred in at the very end so it keeps its full sea flavor. The rice turns creamy as it releases starch ladle after ladle, and the cuttlefish strips add a tender bite that contrasts with the soft rice. It is a dish that surprises on the first bite, as much for its color as for its ocean scent.

This is a recipe for an evening when you have some time on your hands, or for a dinner with adults who like to be surprised. Mon Chou recommends it more for an occasion than for a rushed weeknight, since it asks you to stay by the stove. Kids might be put off by the black color, but seafood lovers will be won over.

The ingredients

4 people

Pantry

  • Arborio or carnaroli riceoften in the pantry 320 g
  • White wineoften in the pantry 10 cl
  • Fish stockoften in the pantry 1.2 L
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fish counter

  • Cleaned cuttlefish 400 g
  • Squid ink 2 packets

Fruits and vegetables

  • Onion 1
  • Garlic 2 cloves
  • Parsley 6 sprigs

Dairy

  • Butter 20 g

Allergens Mollusks, Fish

The step by step recipe

  1. Cut the cuttlefish into thin strips.

    Ask your fishmonger to clean the cuttlefish and give you the ink packets, it saves you 15 minutes.

  2. Heat the fish stock to a simmer in a separate pot.

    Keep the stock at a simmer, a cold liquid stops the cooking and makes the rice gummy.

  3. Sauté the onion and garlic in the oil, add the rice and toast it for 2 minutes, then deglaze with the white wine. 3 min

    The rice is toasted when the edges of the grains turn translucent while the center stays white.

  4. Add the stock one ladle at a time while stirring, adding the cuttlefish halfway through. 18 min

    Add the next ladle only when the previous one is absorbed, this is how the rice releases its starch.

  5. Stir in the ink with the butter, let rest for 2 minutes and sprinkle with parsley. 2 min

    Shake the plate so the risotto spreads out in a wave, that is the sign of a good creamy texture.

Our tips to get it right

  • Pick a good quality fish stock, it carries most of the flavor since it is the only cooking liquid for the rice.
  • Hold off on salt until the end, the stock and squid ink are already salty, taste before adding the final pinch.
  • Keep the heat steady at medium while adding the stock, too high a heat cooks the outside of the rice fast without cooking the center.

The variations

  • Swap the cuttlefish for small squid cut into rings, they cook a bit faster so add them later.
  • For a seafood free version, use vegetable stock and skip the cuttlefish and ink, you get a classic white risotto to finish with parmesan.
  • To save time, use ready made stock and ask your fishmonger to cut the cuttlefish into strips for you, that alone saves about 15 minutes.

What to serve it with

  • A squeeze of lemon juice before serving
  • A lemony arugula salad
  • A glass of cold dry white wine

Storage

Keep the risotto for up to 2 days in the fridge in an airtight container. It does not freeze well since the rice turns mushy once thawed. Reheat it in a pan with a splash of stock or water to bring back its creaminess.

Questions about this dish

Where can you find squid ink?

Squid ink packets are sold by fishmongers or in the seafood section of larger grocery stores. Ask your fishmonger to save you some when you buy the cuttlefish, it is often free.

Can you make this risotto ahead of time?

Risotto is best eaten right away, since it loses its creaminess as it cools. You can cut the cuttlefish and prepare the stock ahead to save time when you actually cook.

What rice should you use if you don't have arborio?

Carnaroli works just as well, and it even holds up a bit better during cooking. Avoid long grain or basmati rice, they do not release enough starch to give risotto its creamy texture.

What if you don't have enough squid ink?

With just one packet, the risotto will turn out gray instead of black but just as flavorful. The taste barely changes, it is mostly the color that will be less intense.

How long does it take to make a squid ink risotto with cuttlefish?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a squid ink risotto with cuttlefish?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a squid ink risotto with cuttlefish cost?

About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, fish. Always check the labels of the products you buy.

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