ReceptnaptárRisotto al nero di seppia (black squid ink risotto)
Risotto al nero di seppia is a Venetian seafood risotto whose black colour and taste of the sea come from squid ink. A creamy, visually striking dish that takes patience and constant stirring.
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Ingredients
Method
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- Fry the onion and garlic in the oil for 3-4 minutes until soft, add the squid and fry for 5-6 minutes until it turns white and its liquid evaporates.
- Add the rice and fry for 1-2 minutes until the edges turn translucent.
- Pour in the wine and cook until it evaporates.
- Add the hot stock gradually, a ladleful at a time, stirring constantly, and wait until the rice has absorbed each addition before adding more. About 18-20 minutes.
- In the middle of cooking, stir the ink into 1 ladle of stock and add it to the rice.
- When the rice is al dente, take it off the heat, sprinkle with lemon juice and parsley, rest for 2 minutes, then serve. Do not sprinkle cheese on top.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Add the ink only in the middle of cooking, so its flavour does not cook away and the colour stays even.
- The stock should always be hot — cold stock makes the rice stall in cooking.
- Do not add cheese: with a fish risotto it overpowers the taste of the sea.
- It is best fresh, because it thickens and hardens as it stands.
Frequently asked questions
Where can I buy squid ink?
At fishmongers, among seafood products, or in shop sachets; it is also sold together with cleaned squid.
Does the black colour stain?
Yes, the ink stains permanently, so handle it carefully and avoid light clothing.
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