Black squid ink risotto with grilled calamari

Main Dish
4 servings
10 min
20 min
Very Easy


Number of serving: 4
1 cup Arborio rice

5 cups chicken broth or vegetable or fish stock broth

4 tablespoons butter

4 tablespoons extra virgin olive oil (light flavor)

1 small white onion, chopped

2 cloves garlic, chopped

1 cup good white wine

2 tablespoons seppia ink

Ground pepper

Salt as needed


  • Heat the stock and seppia ink in a pan and leave it on low temperature to keep it warm.
  • Sauté the onions and garlic in the olive oil in a sauce pan.
  • When they are translucent, add the rice and allow the rice to become opaque in color stirring it for about 2-3 minutes on medium heat.
  • Add the wine enough to cover the rice and stir.
  • Cover the rice with broth until the rice has absorbed the liquid and then add more doing the same thing until the rice is al dente.
  • The cooking should be about 20 minutes. Remove the risotto from the stove and stir in the butter until it has melted into the rice.
  • This will create a nice creamy risotto. Add salt to taste.
  • Grilled Squid:
    Remove the tentacles, sac, beak, eyes and spine and wash any sand off the squid. Using a kitchen scissors cut the squid lengthwise. You can either cut it in quarters or in half lengthwise. Make small incisions in both directions with a very sharp knife on the inside flesh of the squid.
  • Place them on a very hot grill a few minutes on each side. You will see when they start to brown.
  • Squid can become very rubbery so the timing is critical. Salt them immediately.


Black Squid Ink Risotto with Grilled Calamari, photo 1
Black Squid Ink Risotto with Grilled Calamari, photo 2
Black Squid Ink Risotto with Grilled Calamari, photo 3


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