Risotto Nero
Risotto Nero
The Venetian black risotto: squid simmered until tender, then arborio rice cooked in fish broth and stained with squid ink.
Prep: 20 minutes · Cook: 50 minutes
What Is Risotto Nero?
Venice's famous black risotto — risotto nero — where squid is simmered tender, then arborio rice cooks in fish broth stained jet-black and briny-sweet by squid ink.
Why Make Risotto Nero?
- The most dramatic plate in Italian cooking
- Squid ink tastes of the sea, gently briny and rich
- The long squid simmer guarantees tenderness
- A Venetian classic rarely attempted at home
- Guaranteed conversation piece
Unico Products Used in This Recipe
Ingredients
- 300 g squid (cleaned, cut into pieces, ink sac reserved (10 oz))
- 1/2 onion (chopped)
- 1 clove garlic (chopped)
- 3 tbsp extra virgin olive oil
- salt and pepper (freshly ground)
- 2 cups arborio rice
- 4 cups fish broth (boiling)
- 3 tbsp butter
- 1 tbsp parsley (chopped)
Instructions
- Cut the squid into pieces if needed and wash in cold water, reserving the ink sac if you can get it.
- Sauté the onion and garlic in the oil until translucent.
- Add the squid and cook over moderate heat until golden, stirring occasionally; season, reduce the heat, cover and cook 30 minutes.
- Add the rice and stir briefly over high heat to blend the flavours.
- Pour in several ladles of boiling broth and the ink from the squid sac, then add the rest of the broth little by little over about 15 minutes, stirring constantly over low heat.
- Stir in the butter and parsley, remove from the heat, rest covered for a couple of minutes, stir once more and serve immediately.
Cooking Tips
- Buy squid-ink sachets from a fishmonger if your squid is cleaned
- Simmer the squid the full 30 minutes — that's the tenderness step
- Keep the broth at a boil beside the risotto
- Add the ink with the first broth so the colour develops evenly
- Finish with butter off the heat and rest before serving
Frequently Asked Questions About Risotto Nero
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1. Where do I get squid ink?
From the sac of whole squid, or buy sachets at a fishmonger or Italian grocer.
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2. What does squid ink taste like?
Gently briny and savoury — of the sea, not fishy.
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3. Why simmer the squid for 30 minutes first?
Squid is tender either fast or slow; the long simmer guarantees it before the rice goes in.
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4. Can I make it without the ink?
You'll have a fine squid risotto — white, not nero — and still worth cooking.
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5. How do I store leftovers?
Refrigerate up to 2 days; reheat gently with a splash of broth.
Cooking Guides & Tips
Risotto Nero Made Simple
Risotto Nero brings Venice's black-tide showpiece into reach. Unico arborio rice carries the ink, the squid and the drama.