Our Daily Dinner

Our Daily Dinner

December 30, 2010

Squid Ink Risotto

When I saw a packet of squid ink at the checkout counter of Agata & Valentina, I couldn’t resist. Once home, I didn’t know what to do with it. Meanwhile I was busy with Christmas happenings. The squid ink, however, gave me no peace. I studied several recipes before embarking on a composite. Just in case the risotto wouldn’t come out, I included my tried and true Shrimp with Garlic and Parsley dish.

I didn’t have to worry. “Excellent,” said George. I agreed. The shrimps played second fiddle.

Squid Ink Risotto
Shrimps with Garlic and Parsley
Mixed Salad
Wine: Urbano Torrontès
Dessert: Cherry Garcia Ice Cream

Recipe: Squid Ink Risotto
2 tablespoons olive oil
1 small onion, peeled and chopped
1 cup of arborio or carnaroli rice
1 tablespoon white wine
2 ¼ cups chicken stock, heated
1 packet squid ink
2 tablespoons grated Parmesan

In a large saucepan, heat the oil over medium heat. Add the shallots and cook until translucent. Add the rice and stir for a few minutes, coating the grains with the oil. Add the wine and enough chicken stock to cover the rice. Stir until the rice absorbs the liquid. Repeat, add a ladle of stock at a time, allow it to be absorbed until all stock is used. Cooking time will be about 18-20 minutes. Once the risotto is cooked add the squid ink, stir well, then add the Parmesan and season with salt.

To add a splash of color to the nearly black risotto, I topped the individual portions with red piquillo pepper strips. Not very Italian, but attractive. The Argentinean white wine is a recent discovery. Young and lively, it is very food friendly.


Robert said...

Although I'm not a fan of risotto even with squid ink, my introduction to spaghetti al nero di seppia in Venice, at Cafe Fenice in front of the opera house was sublime. Who knew that squid ink could be so beautiful and flavorful? Even when I returned years later to recapture the experience and was served the same dish, but without one piece of squid, that reserved for the Italians beside me, the meal was transcendental. There is controversy in our household. Bob says that the ink itself has no flavor but absorbs the other flavors of the squid, garlic, etc. I should buy the packet and sample it. Happy New Year!

Our Daily Dinner said...


We had the risotto at Harry's Bar in Venice. I am not a great fan of rice, but this one was special. I think the quid ink imparts some subtle flavor. Hard to define, but it's there.
Happy New Year.