Risotto al Nero di Seppia (Squid Ink Risotto with Squid)
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Ingredients
- 320 g arborio risotto rice
- 350 g cleaned squid rings
- 8 g squid ink
- 1 onion, finely chopped
- 2 garlic cloves
- 100 ml white wine
- 1000 ml fish stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 466 kcal
- Protein
- 21.3 g
- Carbohydrate
- 69.4 g
- of which sugars
- 2.6 g
- Fat
- 9 g
- of which saturates
- 1.5 g
- Fibre
- 1.7 g
- Salt
- 2.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 1 tablespoon of the olive oil in a large pan and soften the onion and garlic for 6 minutes.
- 2
Stir in the rice and cook for 1 minute, then pour in the white wine and let it bubble for 1 minute.
- 3
Add the fish stock a ladleful at a time, stirring often, for about 15 minutes, then stir in the squid ink until the rice is deep black.
- 4
Continue adding stock for a further 3-4 minutes until the rice is tender but still has a little bite.
- 5
Meanwhile, heat the remaining olive oil in a frying pan and sear the squid rings for 2 minutes until just cooked through.
- 6
Stir the squid through the risotto and serve straight away.
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