Risotto Nero (Squid Ink Risotto, a Venetian Recipe) (2024)

This risotto is a Venetian classic and is a stunning dish to behold. It owes its identity to the good old squid, or specifically, to the squid ink itself. I hate to sound like my father in law, but in the (good?) old days, it was ink from the cuttlefish that was used for this dish.

The cooking of the dish itself is pretty straightforward, just like so many other risotto recipes. So, as usual, if you are new or fairly new to cooking risotto, head on over to the Basic Risotto post. It’s full ofeverything you need,to master the art of cooking risotto.

On thebasic risotto post, we talk about:

• the history of risotto
• risotto rice
• risotto stock
• risotto science (!)
• fat for risotto
• stirring or no stirring
• mantecatura – the art of creaming with the addition of fat (butter, olive oil, cheese), how we finish cooking risotto

In other words, everything you ever wanted to know about risotto.But were too afraid to ask!

Where to get Squid Ink? (Or Cuttlefish Ink)

Here in the UK, squid ink is not always the easiest thing to find fresh. Fresh cuttlefish ink is even more elusive. In these days of prepacked everything, the word fresh doesn’t quite have the same meaning anymore.

I remember the days when all fresh squid came with their ink sacs intact. Now I really sound like my father in law!

Next best thing? Get the stuff online, in a jar. The image above shows you what I use, whatever the recipe. There are many online stores selling both cuttlefish and squid ink. I get mine from Amazon.

So how do we cook Risotto Nero

Most people add the squid or cuttlefish to the rice; this is also the traditional method.

However, call me a rule breaker, I much prefer to cook the squid separately, flash frying it with garlic and lots of pepper and serving it on top of the risotto, for contrast.

I happen to have black lava salt on hand, that gave the squid a lovely touch of black here and there. Regular salt will do. I love black lava salt on glass rims when making co*cktails and mocktails, like in this halloween recipe, Bloody Margarita:

So this is how we will be cooking Risotto Nero

1. Prepare the squid (clean and cut, and save the ink, if applicable).
2. Start with frying the onion and garlic.
3. Add the rice.
4. Add the wine (if using) and the ink.
5. Add the stock bit by bit until the rice is done (about 15 minutes).
6. Fry the squid (3-5 minutes).

Mantecatura in this recipe: you’ll notice that I’m not using any butter at all, as is traditional. And definitely no cheese. Italians frown at cheese being added to seafood. More than frown. Their hands will start gesturing and flying all over the place.

However, if you do want to finish the recipe off with a little butter, by all means. Just 2 tablespoons will do.

Seafood and Cheese in Italian Cooking

Is a big no-no, for purists.

• Traditionally, the dairy producing areas are nowhere near the coastal fishing areas, and so never the twain did meet. Seafood was cooked with olive oil, with no hint of butter or cheese anywhere. And so it became gospel.
• Italians also insist that cheese will overpower the delicate and subtle flavours of seafood.

But as more and more younger Italian chefs and foodies emerge, that old rule is being bent in all different directions. To each his own, you experiment and let me know what you think.

Black Risotto makes a great Halloween Recipe!

Can’t find fresh squid?

Then use raw, frozen squid. Not precooked. Just be sure to defrost it fully.

Because for the love of Neptune, please do not ever, EVER use shop bought, precooked seafood!

Except for lobsters and crabs.They tend to hold their flavour amazingly after being cooked. Even when they are cooked and frozen. This is especially true with lobsters. But that’s a story for another day!

Oh, why am I using squid, and not cuttlefish? Because it’s easier to find and cooks much quicker!

Stock for Squid Ink Risotto

You can use either fish or seafood stock, just make sure it’s of good quality. Stock cubes and stockpots are great for home use.

If you fancy making your own, it’s a very quick process. I have a recipe post and a video on it. Click here for the recipe. Or watch the video below.

That’s it. Not a whole lot to think about in this recipe, apart from the squid/cuttlefish and the ink.

If you can get fresh ink, just follow the instructions on the recipe card below on how to prepare it. A little messy but super easy! If you have any questions, just drop me a line.

Shall we get our aprons on?

More Risotto Recipes on the Risotto Masterclass page