Go Back
Cuttlefish Ink Risotto Recipe

Cuttlefish Ink Risotto

Cuttlefish Ink Risotto is a dramatic Venetian classic known for its deep black color, rich umami depth, and luxurious seafood flavor. Made with premium risotto rice, squid or cuttlefish, white wine, and squid ink, it captures authentic Italian coastal tradition in every creamy bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Italian, Venetian Coastal
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb 450g fresh cuttlefish or squid, cleaned and sliced
  • 10 g liquid squid ink 2 small sachets or 3 tsp squid ink powder
  • 1 ½ cups Arborio Carnaroli, or Vialone Nano rice
  • 1 small onion finely chopped
  • 3 garlic cloves minced
  • 4 tbsp extra virgin olive oil
  • ½ cup dry white wine
  • 4 –5 cups hot fish or vegetable broth
  • 2 tbsp unsalted butter
  • ⅓ cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley chopped (optional)

Method
 

  1. Heat olive oil in a heavy pot over medium heat. Add onions with a pinch of salt and sauté until soft and translucent. Stir in garlic for 30 seconds.
  2. Add the rice and stir to coat each grain with oil. Toast for 2–3 minutes until edges look slightly translucent.
  3. Pour in the white wine and stir until mostly evaporated.
  4. Add hot broth one ladle at a time, stirring slowly. Allow each addition to absorb before adding the next. Continue for about 15–18 minutes.
  5. Loosen the squid ink with a spoonful of warm broth. Stir into the risotto when the rice is nearly tender. Add cuttlefish or squid and cook 3–4 minutes until just opaque and tender.
  6. Turn off heat and stir in butter, Parmesan, and a drizzle of olive oil. Adjust seasoning. Cover and rest 2 minutes.
  7. Plate hot and garnish with chopped parsley or a touch of lemon zest if desired.

Notes

Use the highest-quality squid ink you can find to achieve rich flavor and intense color. Add seafood near the end to prevent toughness. Keep broth hot throughout cooking for smooth absorption. Taste repeatedly to maintain the risotto’s perfect balance and creamy texture.