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Risotto Nero with Squid
![Risotto Nero with Squid](https://static01.nyt.com/images/2016/04/06/dining/06KITCHEN1/06KITCHEN1-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2tablespoons extra-virgin olive oil, plus more for drizzling
- 1large onion, finely diced (about 2 cups)
- Salt and black pepper
- 3garlic cloves, minced
- Pinch of saffron
- Pinch of crushed red pepper or cayenne
- 1pound squid, bodies cleaned and cut into ⅛-inch slices, tentacles halved
- ½cup chopped tomato, canned or fresh
- 1bay leaf
- ½cup dry white wine
- 2teaspoons squid ink (sometimes sold as cuttlefish ink)
- 2tablespoons unsalted butter
- 1cup Carnaroli or Arborio rice
- 4cups unsalted fish, chicken or vegetable broth, plus more as needed
- 1teaspoon lemon zest
- 2tablespoons roughly chopped flat-leaf parsley
Preparation
- Step 1
Put olive oil in a saucepan over medium-high heat. Add half the diced onion and cook, stirring, until softened and barely colored, about 5 minutes. Season generously with salt and pepper, then add garlic, saffron and red pepper and cook for 1 minute more.
- Step 2
Add squid bodies and tentacles, stir well to coat and season with salt. Add tomato, bay leaf and ¼ cup white wine. Add 1 cup water and reduce heat to a simmer. Cook for 10 minutes, then stir in squid ink. Simmer for 10 minutes more, until squid is tender. Taste and adjust seasoning. Set aside.
- Step 3
Melt butter in a heavy-bottomed saucepan over medium heat. Add remaining onion, season with salt and cook until softened, about 5 minutes. Add rice, stir to coat, and cook for 2 minutes more.
- Step 4
Keeping heat brisk, add remaining ¼ cup wine and 2 cups of the broth and simmer, stirring, until most of the liquid has been absorbed. Add another cup broth and cook for 5 minutes, stirring. Add the last cup of broth and all of the squid mixture. Cook, stirring, for 5 to 7 minutes more, until rice is just done. Taste and adjust seasoning.
- Step 5
Add a little more broth, as necessary, to keep rice moist and loose, but not too soupy. Stir in lemon zest and parsley, then spoon into warm shallow soup bowls. Drizzle with a little olive oil and serve immediately.
Private Notes
Cooking Notes
what is the life span of suit ink? I have a jar in the fridge for a very long time.
Squid does not get rubbery after extended cooking if cooked in an acidic environment, like wine, vinegar or tomato.
Always use the "2/20 Rule" with squid for tenderness; saute (or deep fry or boil) for LESS than two minutes --- or braise, etc. for MORE than twenty minutes. Anything in between produces rubber bands.
hot and fast (saute matter of minutes) or low and slow (braise 25-30 min)
Good recipe. My tips - why cook half the onion first? Not sure what this does. Next time I would cook all at once, after the squid is cooked. I think saffron gets lost in this recipe. I love saffron, but I will def skip next time. And agree with reviewer on liquid - either skip the cup of water added to the squid, or just use a cup of your broth. I added the water, but then was left with 1 cup of broth, and it was still a little soupy (but I like it that way - kinda like arroz caldoso).
Esta: Squid ink usually has a shelf lifespan of four years. Once opened, it should be used within twenty days.
I'm gonna try this tonight. I can get uncleaned squid for .99lb at the Korean supermarket. Warning if you squeeze the ink out yourself, cover yourself with a garbage bag. I still have shirts with squid ink all over them.
I would. Actually, I would saute the squid with garlic and add it at the very end as a topping before serving.
Made this last night and it was amazing! I did make some adjustments: upped cloves to 5 and omitted saffron. I followed the timing on everything and for a while, was worried that I had wasted time and money on ingredients. The result was like a very black thick bean soup without the beans but OMG threw in the lemon zest and the parsley and oh my: rich, creamy, flavorful, un-mega-believable! By the way, I had cuttlefish ink in my freezer which expired in 2016 but was still good. A winner!
Squid ink only lasts for ~30 days in a refrigerator after you open the jar so I love this dish (with or without the actual squid) as a great way to use the squid ink.
The quantity of squid is more than I presume, but makes delicious
Incredibly delicious. I didn't have any squid so did the same thing with prawns (which I should have cooked a little less bit wasn't really thinking!) and it was divine. Highly recommended recipe!
Made without saffron because I thought it would get lost in the other flavors. It was delicious. Also left out the last cup of broth because it was soupy enough.
Couple of personal takeaways: 1) The saffron gets somewhat overpowered by the squid ink. Feel free to skip if you don't have it. 2) Adding all the squid mixture all together with a cup of broth at the end of step 4 may be a bit too much liquid all at once. I finish cooking in all the broth before adding the squid mixture.
Squid ink only lasts for ~30 days in a refrigerator after you open the jar so I love this dish (with or without the actual squid) as a great way to use the squid ink.
Thanks to another reviewer, I also Instant-Potted this recipe, but I only used 2.5 cups vegetable broth, which worked fine (based on other pressure cooker risotto recipes using 3-3.5 cups broth + 1/2 cup white wine to 1.5 cups rice). Could probably have gone with a little less (maybe I'll try 2 cups next time) given the extra liquid from the squid mixture but a few minute on saute firmed up the risotto quite well and I was really happy at the end. Delicious recipe!
I would reduce the salt a bit and only add as needed at the end.
Made this tonight. It was lovely! My only tweaks were I used less broth (2 cups and then started ladling in some of the liquid from the squid, before adding the squid at the end), which was the perfect amount; and I cooked it in the somewhat more traditional risotto fashion of adding liquid in smaller batches and stirring a lot. A keeper!!! Really not much harder than any risotto and very elegant.
Squid ink lasts forever in the fridge.
My end product had too much liquid; next time I'll use less water and probably less broth. But it was DELICIOUS.
Very tasty dish. I held back on some of the broth because the squid and liquid was enough and the dish was a little on the soupy side (which I don’t mind). Made it with 2 cups of rice instead of one and served it as a meal. Will definitely make again!
We cook black risotto with cuttlefish (sepia). Far superior to squid.
I think this recipe calls for too much liquid. The broth and water totals 5 cups of liquid for just 1 cup of rice. I made it despite my misgivings and ended up with squid ink soup. In the future, I would use half as much broth, and add a bit more if needed. Or, as another user has suggested, omit the cup of water from the squid.
Excellent. Lived in Spain, where this is often made, and it is a really good recipe. Ended up using less liquid, just given what the rice looked/tasted like as it was nearing the end, and used freshly ground Kashmiri pepper, because we had it on hand. Husband added octopus as well, but same thing in the end. Saffron is a must to bring it to the next level. I lived with people cooking with saffron enough to know the difference between having it and not, and it's like not adding salt if you don't.
Very easy to make, but (1) if you want to be done in 45min start cooking the rice a bit earlier (right when you add the squid ink seems like a good time to start) and (2) I wouldn’t add the 4th cup of broth unless really necessary. When I added the squid mix plus that cup it was just too watery.
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