📝 About This Recipe
Transport your senses to the Venetian lagoon with this dramatic, jet-black masterpiece. This iconic 'Primi' balances the briny depth of squid ink with the velvety sweetness of tender cuttlefish and a hint of Mediterranean citrus. It is a sophisticated, silky dish that captures the true soul of Italian coastal cooking in every obsidian-colored bite.
🥗 Ingredients
The Broth
- 1.5 liters Fish Stock (high quality, kept at a low simmer)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Soave)
The Risotto Base
- 320 grams Acquerello or Carnaroli Rice (high-starch risotto rice)
- 400 grams Cuttlefish or Squid (cleaned and cut into small bite-sized pieces)
- 8-12 grams Squid Ink (usually 2 small sachets)
- 2 pieces Shallots (very finely minced)
- 1 clove Garlic (crushed but left whole to infuse)
- 3 tablespoons Extra Virgin Olive Oil (cold-pressed Italian oil)
The Mantecatura (Finishing)
- 30 grams Unsalted Butter (cubed and very cold)
- 1/2 piece Lemon (zested for a bright finish)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- to taste Sea Salt and Black Pepper (be careful as squid ink is naturally salty)
👨🍳 Instructions
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1
Place your fish stock in a medium saucepan over medium heat. Bring it to a gentle simmer and keep it warm throughout the entire cooking process.
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2
In a wide, heavy-bottomed pan or a traditional copper risotto pan, heat 2 tablespoons of olive oil over medium heat. Add the crushed garlic clove and the minced shallots.
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3
Sauté the shallots for 3-4 minutes until translucent and soft, taking care not to brown them. Remove the garlic clove once it becomes fragrant.
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4
Increase the heat slightly and add the cleaned cuttlefish pieces. Sauté for 2 minutes until they turn opaque and firm up slightly.
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5
Add the rice to the pan (Tostatura). Stir constantly for 2-3 minutes until the edges of the grains become translucent and the rice smells slightly toasty.
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6
Pour in the white wine. Stir until the liquid has been completely absorbed by the rice, scraping any flavorful bits off the bottom of the pan.
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7
Dilute the squid ink in a small ladle of warm stock, then pour it into the rice. Stir well until the rice is uniformly stained a deep, glossy black.
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8
Begin adding the warm stock one ladle at a time. Stir frequently; the friction between the grains is what releases the starch to create the creamy texture.
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9
Wait until each ladle of stock is almost fully absorbed before adding the next. Continue this process for about 16-18 minutes.
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10
Taste the rice frequently as you approach the end. It should be 'al dente'—tender but with a distinct firm bite in the center.
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11
Once the rice is cooked, the consistency should be 'all'onda' (like a wave)—moist and fluid, not a stiff mound.
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12
Turn off the heat entirely. This is crucial for the 'Mantecatura' phase.
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13
Add the cold cubed butter and the fresh parsley. Vigorously beat the butter into the rice with a wooden spoon to emulsify the fats and starches into a creamy sauce.
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14
Cover the pan with a lid and let it rest for 2 minutes. This allows the temperature to even out and the textures to settle.
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15
Give it one final stir, add a touch more stock if it has thickened too much, and serve immediately on flat plates, garnished with fresh lemon zest.
💡 Chef's Tips
Always keep your stock simmering; adding cold stock will shock the rice and ruin the creamy consistency. Choose Carnaroli rice over Arborio if possible; it holds its shape better and is more forgiving during the stirring process. Avoid using parmesan cheese in this specific risotto; Italian tradition dictates that cheese and seafood should rarely mix, as the cheese overpowers the delicate brine of the ink. If you cannot find fresh squid ink, high-quality jarred ink works perfectly, but ensure it is culinary grade and free of artificial thickeners. Be careful with salt! Squid ink and fish stock are naturally salty, so only season at the very end after tasting.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine like a Vermentino or a Venetian Lugana to cut through the richness. Serve as a 'Primo' followed by a light main course of grilled sea bass or roasted Mediterranean vegetables. Garnish with a few pan-seared scallops or a whole grilled prawn on top for a stunning visual contrast. A side of lightly dressed arugula with a squeeze of lemon provides a peppery freshness that complements the deep umami of the dish.