Black Squid Ink Risotto

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A dramatic jet-black seafood risotto from Croatia's Adriatic coast, this dish gets its striking color and deep briny flavor from squid ink, balanced with white wine, garlic, and tender pieces of calamari. It is a coastal classic served in konobas (traditional taverns) from Dalmatia to Istria.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 20 gFat
• 6 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 3 gSugar
• 24 gProtein
• 780 mgSodium
• 520 mgPotassium
• 130 mgCalcium
• 4 mgIron
• 10 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the squid and base

• 1 lb (450 g) fresh squid, cleaned, bodies sliced into 1/2-inch rings, tentacles left whole
• 2 packets (about 8 g) squid ink, or the ink sacs reserved from the squid
• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 bay leaf

For the risotto

• 1 1/2 cups (300 g) Arborio or Carnaroli rice
• 1/2 cup (120 ml) dry white wine
• 5 cups (1.2 L) hot seafood or fish stock
• 1 tsp fine sea salt, plus more to taste

For finishing

• 3 tbsp unsalted butter, cold and cubed
• 1/4 cup (25 g) grated Parmesan cheese (optional)
• 2 tbsp chopped fresh flat-leaf parsley
• 1 lemon, cut into wedges, for serving

Directions

1. Heat the olive oil in a wide, heavy-bottomed pan or skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring, until soft and translucent.
2. Add the minced garlic and tomato paste and cook, stirring constantly, for about 1 minute until fragrant and the paste turns a deeper rust color.
3. Add the squid rings and tentacles, raise the heat to medium-high, and saute for 2 minutes until the squid turns opaque and just firms up.
4. Stir in the rice, tossing to coat every grain in the oil, and toast for about 2 minutes until the edges of the grains look translucent.
5. Pour in the white wine and stir until it is almost fully absorbed by the rice.
6. Whisk the squid ink into the hot stock until evenly black, then begin adding the stock one ladleful at a time along with the bay leaf, stirring frequently. Wait until each addition is nearly absorbed before adding the next; continue for 18 to 20 minutes until the rice is al dente.
7. When the rice is tender but still has a slight bite and the consistency is loose and creamy (it should ripple when you shake the pan), remove the bay leaf and stir in the butter and Parmesan until fully melted and glossy.
8. Taste and adjust the salt, then cover the pan and let the risotto rest off the heat for 2 minutes to settle.
9. Spoon onto warm plates, scatter with chopped parsley, and serve immediately with lemon wedges for squeezing over the top.

Cook’s Notes

• Use the freshest squid you can find – older squid turns rubbery. If using frozen, thaw it overnight in the fridge and pat it very dry before cooking.
• Whisk the squid ink into the warm stock rather than adding it straight to the pan to avoid dark clumps and ensure a uniform jet-black color.
• Traditional Dalmatian recipes often skip the Parmesan; omit it if you want a more authentic coastal version.
• Serve the risotto all'onda, meaning loose enough to spread into a wave when you tap the plate. If it tightens up while resting, loosen it with a splash of hot stock.
• Squid ink stains permanently – wear an apron and use non-porous utensils, or embrace the smudged fingertips as a badge of honor.

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