Description
A rich and flavorful risotto featuring squid ink for a striking appearance and savory depth of flavor.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups seafood stock
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup white wine
- 2 tablespoons squid ink
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a saucepan, heat the seafood stock over low heat.
- In a large pan, heat the olive oil over medium heat. Add onions and garlic, and sauté until softened.
- Add the Arborio rice and cook for 2 minutes, stirring constantly.
- Pour in the white wine and let it absorb into the rice.
- Begin adding the seafood stock, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
- After about 15 minutes, stir in the squid ink and mix well.
- Continue cooking until the rice is creamy and al dente, about 20 minutes total.
- Remove from heat and stir in the Parmesan cheese. Season with salt and pepper.
- Garnish with fresh parsley and serve immediately.
Notes
- Squid ink can be adjusted to taste depending on how intense you want the flavor.
- Ensure to use fresh seafood stock for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 15mg
Keywords: squid risotto, seafood, Italian, gourmet