Squid Ink Risotto

Rated 5.0 based on 2 customer reviews
Squid Ink Risotto
Squid Ink Risotto


  • Risotto:
  • 2 cups fish stock
  • 2 cups chicken stock
  • 1 teaspoon squid ink
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, divided
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1 cup short-grain rice
  • ½ teaspoon red pepper flakes
  • ½ cup dry white wine
  • ¼ cup chopped parsley
  • sea salt and freshly ground black pepper to taste

  • Fried Parsley:
  • ¼ cup white wine
  • ¼ cup all-purpose flour
  • 1/3 cup grapeseed oil
  • ½ cup parsley leaves, stem on
  • 1 lemon, cut into wedges


  1. Heat fish stocks and chicken stock together in a stockpot over medium-high heat. Dissolve squid ink into the stock and add the bay leaf. Reduce heat to low and cover pot to maintain warmth.
  2. Heat the olive oil and half of the butter in a sauté pan over medium-high heat until hot but not smoking; sauté onions and garlic in oil mixture until translucent, about 4 minutes. Stir rice and red pepper flakes with the onion, reduce heat to medium-low, and gently toast while stirring, about 2 minutes.
  3. Pour ½ cup white wine into the pan to deglaze, scraping browned bits from the pan using the flat edge of a utensil as the wine reduces; continue to cook and stir until the moisture is mostly absorbed or evaporated.
  4. Pour 1 cup of the warm stock into the pan and cook, stirring continually, until the rice absorbs the liquid. Repeat with the remaining stock, 1 cup at a time, until the rice is al dente. Stir remaining butter and chopped parsley through the risotto; season with salt and pepper.
  5. Whisk ¼ cup white wine and flour together in a bowl until smooth.
  6. Heat grapeseed oil in a small skillet to 300°F (150°C). Dip parsley leaves individually into the wine batter and shake to remove excess; fry in hot oil until crisp but not burned, about 10 seconds per side. Drain on a paper towel and season with salt and pepper.
  7. Garnish risotto with fried parsley leaves lemon wedges to serve.
Mealthy tip:

Arborio is another name for the short-grain rice used for risotto.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Jessica Scott

Jessica Scott says:

I absolutely love risotto! This squid ink recipe was very good. I was skeptic about the black coloring from the fish sauce, , but not the flavorful was still impeccable.

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Laura Griffin says:

Perfect date night recipe! The only think I was missing from this recipe was the cheese, so I added a little grated Parmesan on top. Delicious!