Risotto Nero Recipe

Name: Risotto Nero
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/2 onion, chopped; 1/2 carrot, chopped; 1 bay leaf; 1 pound cleaned cuttlefish or calamari, ink sac retained; 4 tablespoons olive oil; 1 medium Spanish onion, chopped into 1/4-inch dice; 2 packets squid ink; 1 1/2 cups rice, Vialone Nano or Arborio; 1 cup dry white wine; 2 tablespoons butter; 1 bunch Italian parsley, finely chopped to yield 1/4 cup

Servings: persons

1/2 onion, chopped
1/2 carrot, chopped
1 bay leaf
1 pound cleaned cuttlefish or calamari, ink sac retained
4 tablespoons olive oil
1 medium Spanish onion, chopped into 1/4-inch dice
2 packets squid ink
1 1/2 cups rice, Vialone Nano or Arborio
1 cup dry white wine
2 tablespoons butter
1 bunch Italian parsley, finely chopped to yield 1/4 cup

1
Bring 3 quarts water to boil with 1/2 onion, 1/2 carrot and 1 bay leaf.
2
Prepare ice bath.
3
Plunge calamari into boiling water and cook 30 seconds.
4
Remove and submerge in ice water 1 minute.
5
Drain and set aside.
6
Keep cooking liquid warm on stove.
7
In a 12 to 14-inch frying pan with 3-inch sides, heat olive oil and onion and squid ink over medium heat until softened but not brown, about 8 to 10 minutes.
8
Add rice and, stirring constantly, cook until opaque, about 2 minutes.
9
Add white wine, then shellfish cooking liquid ladle by ladle until rice is covered.
10
Turn heat to high and, stirring constantly, continue to cook, maintaining the level of liquid just above the level of rice, for 15 minutes.
11
Chop the calamari into 1-inch pieces and toss into rice.
12
Continue cooking until rice is soft but still al dente.
13
Season with salt and pepper, remove from heat and stir in butter and parsley.
14
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 onion, chopped, 1/2 carrot, chopped, 1 bay leaf, 1 pound cleaned cuttlefish or calamari, ink sac retained, and more.

Yes, Risotto Nero falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto Nero

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