Risotto With Squid Ink and Ricotta Recipe

Name: Risotto With Squid Ink and Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 1 tablespoon olive oil; 4 or 5 bunches green onions, white and light green part only, finely sliced; 1 pound 5 ounces Arborio rice; 1 tablespoon squid ink (see note); 1 tablespoon tomato paste; 4 cups dry red Italian wine; 5 cups vegetable stock or broth, heated; Salt and pepper, to taste; Hot red pepper flakes, to taste; 1 pound 5 ounces cleaned cuttlefish or squid, coarsely diced; 1 3/4 cups fresh ricotta, preferably sheep's milk (see note); 3/4 cup milk; 1 tablespoon extra virgin olive oil

Servings: persons

1/2 cup plus 1 tablespoon olive oil
4 or 5 bunches green onions, white and light green part only, finely sliced
1 pound 5 ounces Arborio rice
1 tablespoon squid ink (see note)
1 tablespoon tomato paste
4 cups dry red Italian wine
5 cups vegetable stock or broth, heated
Salt and pepper, to taste
Hot red pepper flakes, to taste
1 pound 5 ounces cleaned cuttlefish or squid, coarsely diced
1 3/4 cups fresh ricotta, preferably sheep's milk (see note)
3/4 cup milk
1 tablespoon extra virgin olive oil

1
Heat oven to 450 degrees.
2
Heat 1/2 cup plus 1 tablespoon oil in heavy pan and saute onions for about 2 minutes over medium-high heat.
3
Stir in rice and continue cooking 3 or 4 minutes until rice absorbs some oil.
4
Stir in ink and continue stirring to mix well, about a minute.
5
Add tomato paste and wine and cook over high heat to reduce by about half.
6
Add 2 cups of stock and cook quickly over medium-high heat, stirring often.
7
When most of liquid has evaporated, add another two cups of stock and repeat, seasoning with salt, pepper and hot pepper flakes, to taste.
8
If rice is not yet tender, add another cup and repeat.
9
Two minutes before the rice is ready, stir in the cuttlefish.
10
Mix ricotta with half of milk and extra virgin olive oil to make it easily spreadable; add more milk as needed (this step can be done while stock is reducing).
11
Spoon rice mixture into a round or oval casserole and spread the ricotta mixture evenly over the top.
12
Bake for about 10 minutes.
13
If cheese does not brown, run under broiler for about 2 minutes.

976

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/2 cup plus 1 tablespoon olive oil, 4 or 5 bunches green onions, white and light green part only, finely sliced, 1 pound 5 ounces Arborio rice, 1 tablespoon squid ink (see note), and more.

Yes, Risotto With Squid Ink and Ricotta 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.

That's it — enjoy your meal!

Risotto With Squid Ink and Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions