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Black risotto with cuttlefish ink and sauteed squid

Ciao, welcome back to my blog for another round of good homemade food!

I am going to show you how to wow your guests with a delicious black risotto with cuttlefish ink and sauteed squid.


It is a very eye-pleasing dish if served on a contrasting white plate, so it would be perfect to surprise friends and family or for a romantic dinner date that really smells of the Summer holidays!


As you might know already, I love trying new fish recipes, and squids are one of the easiest seafood to cook as they take literally a minute but they can also be tricky to handle for beginners.


What is the difference between calamari and squids?

"Squid and calamari are two different beasts. Squid is cheaper and tougher; calamari is more tender and expensive."

from Goodfood


Calamari is usually better fried, while squids are great to make tasty stews.

However, if you follow my tips, you can obtain excellent and super tender squid in a matter of seconds!


black risotto with cuttlefish ink and sauteed squid

Ingredients for two

A cup of basmati rice per person

2 squids

2 cuttlefish ink sachets of 4g each

A shallot

Vegetable stock or homemade stock

Half glass of Pinot Grigio

Chilli flakes

Extra virgin olive oil


Disclaimer: the bottle of olive oil is not the brand I am using and that I recommend you to buy as I always cook with the extra virgin olive oil that my family produce in Italy but I couldn't be arsed to take off the label from the empty store-bought bottle that a friend gave me to store it so my apologies for that.


black risotto recipe
cuttlefish ink






About cleaning the squids: I usually buy fresh fish from my local fishmonger but I have to admit that rarely they managed to clean it well.


So, make sure to do it properly once at home.


Remove all the external purple skin, cut them in a half, wash well inside and take off all the residue of intestines they might be left and make sure the beak is not there anymore.

This is important to make sure that the dish will turn right.

I will link a youtube tutorial for everyone that is not super practical of fish:


Once cleaned, cut the squids into slices and leave them in the fridge while making the rice.


risotto base

Start taking the skin off a shallot and chop it into small cubes.


Drizzle a pot with some extra virgin olive oil and some chilli flakes and set over high heat to let the aroma release for a minute.


After that, add the rice and let it cook a bit like so until it becomes golden. In Italy, we call this method "tostare" which literally means to toast in the pan as you would do with a slice of bread.


Then add the half glass of Pinot Grigio and stir with a wooden spoon letting the alcohol steam away. The wine flavour is a nice touch of dryness that will enrich the rice and will add an extra twist to it.

one second before I added the wine to the rice

Re-heat you a homemade vegetable stock or, in the alternative, bring 0.8L of water to boil and when it is ready to pour it in the pot along with some store-bought vegetable stock and let it melt.


The liquid should be enough to cover the rice but make sure it doesn't get too watery.


Let the rice simmer with the broth for 8-10 minutes covered with a lid. Time is crucial as basmati rice will be ready very quickly so I recommend setting a timer to avoid it to overcook and lose its lovely texture.


risotto simmering

After that, turn the heat off and add the cuttlefish ink.


Stir well again with a spoon to let the rice absorb it evenly.


If necessary you can add a tablespoon of hot water to help.


black risotto

Time to prepare the squid:

In another pan, drizzle some olive oil and sprinkle with some chopped parsley and chilli flakes and set over high heat.


Once the pan is hot, throw the squid slices inside and let them cook only for a minute, then keep aside a few pieces to garnish.


Add the rest in the pot with the rice and stir to mix all the flavours.


sauteed squid

I recently learned how to make rice prettier on a plate:

Take a spoon of rice from the pot and put it in a tiny dip bowl or a teacup and press it well on the top to make it compact.


Allow it to cool down for 5 minutes and then place a plate on the bowl and then turn both of them upside down at the same time.


Pull gently the bowl away and the rice should stay more or less firm like a small brick. Take the squids bits you set aside before with chopsticks to arrange them nicely on the plate.


An extra drizzle of oil, a sprinkle of parsley and some more chilli flakes and voila!

The result should be more or less like the pics below:


black risotto with cuttlefish ink and sauteed squid recipe

Thank you for reading my recipe today, I really hope you liked it.

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Want another great recipe with squids?

Check this out:

Potatoes, squids and tomatoes summer salad


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