Equipment
Ingredients
Main
- 340 g squid, whole, fresh
- 100 g onion, chopped
- 1 garlic, minced
- 30 ml olive oil
- 60 g unsalted butter
- 350 g arborio rice
- 240 ml dry white wine
- 950 ml fish stock, hot
- 5 g salt, coarse
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 538 kcal
- Protein
- 20 g
- Carbohydrates
- 62 g
- Fat
- 19 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 723 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 186 mg
- Potassium
- 598 mg
- Calcium
- 63 mg
- Iron
- 3.8 mg
- Magnesium
- 61 mg
- Phosphorus
- 357 mg
- Zinc
- 2.0 mg
- Vitamin A
- 93 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 2.4 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 2.2 mcg
- Thiamin
- 0.49 mg
- Riboflavin
- 0.48 mg
- Niacin
- 6.8 mg
- Folate
- 174 mcg
- Water
- 307 g
- Alcohol
- 5 g
Sources: USDA FoodData Central
Method
Clean the squid by removing the head and tentacles from the sac, scraping off the dark skin, and discarding the internal cartilage.
Carefully remove the ink sac from the squid and squeeze the ink into a small container for later use.
Cut the tentacles into 4cm pieces and slice the squid body into 0.5cm rings.
Sauté the chopped onion and minced garlic in olive oil and 30g of butter in a large saucepan over medium heat (175°C/350°F) until softened.
Add the prepared squid pieces to the pan and cook, stirring frequently, until they turn golden brown.
Lower the heat to low (90°C/195°F), cover the pan, and simmer the squid for 30 minutes.
Increase the heat to medium-high (200°C/400°F), add the arborio rice, and stir constantly until the grains become opaque.
Stir in the white wine and reserved squid ink, mixing thoroughly to combine.
Add the hot fish stock one ladle at a time, stirring continuously, allowing each portion to be absorbed before adding more, until the rice is al dente.
Remove the pan from the heat, stir in the remaining 30g of butter, and season with salt and pepper.
Chef's Notes
- For the best flavor and texture, use fresh squid. If using frozen, ensure it's fully thawed and patted dry.
- Don't rush the simmering of the squid; a longer, slower cook will tenderize it beautifully, preventing rubberiness.
- The key to creamy risotto is constant stirring and adding the hot stock gradually. This helps to release the starch from the arborio rice.
- Taste and adjust seasoning throughout the cooking process, especially after adding the squid ink, as it can be quite salty.
- Serve immediately for the best creamy texture. Risotto continues to cook and thicken as it sits.
Storage
Refrigerator: 2 days — Store in an airtight container; rice will lose its al dente texture over time.
Reheating: Gently reheat on the stovetop with a splash of water or stock to restore creaminess.
Troubleshooting
Risotto is crunchy or dry
Cause: Insufficient liquid or rice was not cooked long enough.
Fix: Add more hot stock or warm water 50ml at a time and continue stirring until tender.
Prevention: Ensure stock is kept hot and added gradually while stirring.
Squid is rubbery
Cause: Squid was not simmered long enough to break down connective tissue.
Fix: Cannot be fixed once rice is added; ensure simmer time is strictly followed next time.
Prevention: Ensure the 30-minute covered simmer step is not rushed.
Cultural Context
Nero di Seppia, or black risotto, is a classic dish originating from the coastal regions of Italy, particularly Venice and Sicily. Its striking appearance comes from the squid ink, a traditional ingredient used to impart a rich, briny flavor and a dramatic color to seafood dishes.
