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


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