Black Risotto from Squid ink

Black Risotto: An Italian Specialty with the Taste of the Sea

Black risotto, known as Risotto al nero di Seppia, is an iconic dish from northeastern Italy, particularly in regions like Veneto and Friuli-Venezia Giulia. It gets its deep, mysterious black color from squid ink, which also imparts an intense umami flavor and briny notes reminiscent of the sea. When black risotto is paired with fresh seafood like squid and king prawns, the result is a richly flavorful and visually striking dish, perfect for a special dinner.

This article will guide you through making black risotto with squid and king prawns as the main ingredients. Just like they do it in Italy,  We’ll also explore the best wine pairings and how to enhance the dish with sardines or anchovies.

Recipe: Black Risotto with Squid and King Prawns

Ingredients (Serves 4):

• 300 g risotto rice (e.g., Arborio or Carnaroli)
• 1 large squid (approx. 300 g) or 2 smaller squid, cleaned and cut into rings
• 8-10 king prawns, peeled and deveined
• 2-3 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 100 ml dry white wine
• 1 liter warm fish stock
• 2 sachets of squid ink (available in specialty stores or fishmongers)
• 50 g butter
• 50 g freshly grated Parmesan
• A handful of fresh parsley, finely chopped
• Salt and freshly ground pepper
• Lemon juice for serving

Instructions:

1. Prepare the stock: Keep the fish stock warm, as this ensures the rice cooks evenly and results in a perfectly creamy consistency.
2. Sauté the onion and garlic: Heat the olive oil in a large, deep pan. Sauté the onion and garlic over low to medium heat until soft and translucent.
3. Cook the rice: Add the risotto rice and stir to coat the grains in oil, allowing them to toast lightly. This step is key to maintaining the rice’s texture during cooking.
4. Add the white wine: Pour in the white wine and let it evaporate while stirring. The wine adds a bright acidity that balances the rich umami from the squid ink.
5. Gradually add the stock: Begin adding the warm stock one ladle at a time, stirring constantly. Wait until the rice absorbs the liquid before adding more. This process takes around 18-20 minutes.
6. Incorporate the squid: After about 10 minutes of cooking, add the squid rings, letting them cook for the remaining 8-10 minutes until tender and flavorful.
7. Add the squid ink: When the risotto is nearly done, stir in the squid ink, which will give the dish its signature deep black color. Season with salt and pepper to taste.
8. Cook the prawns: In a separate pan, heat a little olive oil and sauté the king prawns until golden and cooked through. Season with salt and pepper.
9. Finish the risotto: Stir in the butter and Parmesan at the end of cooking for a creamy texture. Let the risotto rest for a minute to allow the flavors to meld.
10. Serve: Plate the risotto and top with the sautéed king prawns. Garnish with fresh parsley and a squeeze of lemon juice. Serve immediately with extra Parmesan and a lemon wedge on the side.

Wine Pairing for Black Risotto

Choosing the right wine for black risotto with squid and prawns requires considering both the dish’s intense flavors from the squid ink and the delicate, salty notes of the seafood.

A dry white wine with good minerality and acidity is often the best choice to balance the umami-rich and briny flavors. Here are some recommendations:

• Verdicchio from Italy’s Marche region has a slight bitterness and citrus notes that complement the dish beautifully.
• Soave from Veneto is a versatile wine with soft fruit tones and underlying minerality that pairs well with both seafood and squid ink.
• Chablis (a French Chardonnay) with its crisp acidity and notes of green apple and flint is excellent for dishes that feature both umami and seafood.

If you enhance the dish with anchovies or sardines, you may want to opt for a wine with a bit more body, like a Fiano di Avellino from Campania or a Greco di Tufo, both of which have the structure to stand up to the robust, salty flavors.

Additional Topping: Sardines or Anchovies

Sardines or anchovies make a fantastic addition to black risotto. Their intense umami flavor and natural salinity create a perfect contrast to the creamy risotto and amplify the dish’s maritime essence. To incorporate them, consider the following:

1. Crispy Sardines: Lightly fry small sardines in olive oil and use them as a topping alongside the king prawns. Their crispy texture and bold flavor add depth to the dish.
2. Marinated Anchovies: Place a few marinated anchovy fillets on top of the risotto when serving. Their tangy and salty taste offers a delightful contrast that elevates the entire dish.

These fish can also be incorporated directly into the risotto by adding them to the stock or squid ink, where they melt into the dish and provide an even deeper flavor profile.

The Complete Culinary Experience

Black risotto with squid and king prawns is a dish that combines elegance with the unmistakable taste of the sea. The rich color and intense umami make it a festive dish that pleases both the eyes and the palate. Adding sardines or anchovies provides an even more complex flavor experience that completes the dish. Paired with the right wine, you have a meal that perfectly merges the best of Italian cuisine with a touch of luxury.

This dish is ideal for special occasions, but with a bit of practice, it can also be brought into everyday dining as a gourmet experience that redefines what seafood dishes can be.