Black Squid Ink Risotto (Risotto Al Nero Di Seppia)
Venetian classic, Risotto al Nero is a real treat that never fails to impress! Our easy Squid Ink Risotto version uses frozen cooked seafood mix instead of the whole squid and is easy enough to put together for any evening meal! The dish will wow both with its striking jet-black appearance and the lovely flavours of the sea!
Ingredients
- 200 g frozen cooked seafood mix defrosted
- 160 g of risotto rice
- 700 ml fish stock
- 8 g squid (cuttlefish) ink two sachets
- 2 tablespoon of olive oil
- 2 garlic cloves peeled and crushed
- 1 onion peeled and finely diced
- 1 bay leaf
- 75 ml dry white wine
- 50 g frozen peas defrosted
- 5 g parsley chopped
- 5 g tarragon finely chopped
- 20 g butter
- 20 g Parmesan grated
Instructions
- Make and keep seafood stock (or vegetable stock) in a pan on the lowest heat.
- In a large frying pan, heat a tablespoon of olive oil. Add the onion, garlic and bay leaf and cook on low heat for 10 minutes until the onions are soft but not browned.
- Add the rice to the pan and mix with the onions. Then cook for 1-2 minutes until the rice starts to crackle and turn translucent.
- Add the white wine and cook until it reduces by half. Add a ladleful of stock and half of the squid ink (1 sachet) and stir. Make sure the rice has fully absorbed the stock before adding another ladle. Continue adding stock until the rice is tender and cooked through.
- In the meantime, heat 1 tablespoon of olive oil in another frying on medium-high heat. Add your seafood and peas and cook for 2-3 minutes until warmed through.
- When rice is cooked, mix in more squid ink (we used another sachet) if needed to achieve the right colour. Take off the heat, stir in grated Parmesan and season.
- Finally, add the butter, seafood, peas and chopped herbs. Divide the risotto between bowls and enjoy!
Video
Nutrition
Calories: 581kcalCarbohydrates: 95gProtein: 25gFat: 7gSaturated Fat: 3gCholesterol: 22mgSodium: 1280mgPotassium: 789mgFiber: 5gSugar: 5gVitamin A: 700IUVitamin C: 24mgCalcium: 296mgIron: 9mg
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