Black risotto with seafood
6 servings
70 minutes
Black risotto with seafood is a culinary art born in sunny Italy. Its unusual color adds mystery and makes the dish a true table decoration. The deep, rich flavor of seafood harmonizes with the soft creamy texture of the risotto, while squid ink adds a refined marine note. The light acidity of white wine highlights the freshness of the ingredients, creating an exquisite palette of flavors. This dish is perfect for a romantic dinner or a festive evening, filling the atmosphere with the charm of Mediterranean cuisine. It should be served immediately after preparation to preserve the richness of textures and aromas. Black risotto is a choice for true gourmets who appreciate originality and depth of flavor.
1
Pour the broth into a pot, bring to a boil, and reduce to a very low heat.
- Fish broth: 1 l
2
Melt butter in a large skillet and sauté finely chopped onion until soft. Increase the heat and add finely chopped squid, leaving the tentacles. Sauté for 4 minutes. Add minced garlic and stir. Add rice and reduce the heat. Season with salt and mix well.
- Butter: 100 g
- Red onion: 1 head
- Squid: 2 pieces
- Garlic: 2 cloves
- Risotto rice: 350 g
- Fish broth: 1 l
3
Pour ink into the rice along with the wine. Increase the heat and stir until the liquid evaporates.
- Squid ink: 3 tablespoons
- Dry white wine: 150 ml
4
Set to medium heat and pour a ladle of boiling broth into the rice, stirring constantly. When the broth evaporates, add another ladle and cook for about 20 minutes or until the rice is done. You may not use all the broth.
- Fish broth: 1 l
5
Heat olive oil in a pan and quickly fry the tentacles until golden. Transfer the tentacles to the risotto and serve immediately.
- Olive oil: 2 tablespoons
- Squid: 2 pieces