Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Black Squid Ink Risotto
Dive into the taste of the sea with this elegant Sicilian black squid ink risotto, bursting with Mediterranean aromas!
📖 What is it
Dive into the taste of the sea with this elegant Sicilian black squid ink risotto, bursting with Mediterranean aromas!
🛒 Ingredients
- ✓ 320g risotto rice
- ✓ 250g fresh squid
- ✓ 1 shallot
- ✓ 10g squid ink
- ✓ 1 glass dry white wine
- ✓ 1 litre vegetable stock or fish fumet
- ✓ 2 garlic cloves
- ✓ Extra virgin olive oil, to taste
- ✓ 1 tablespoon chopped parsley
- ✓ Grated zest of half a lemon
- ✓ 20g butter
- ✓ Salt, to taste
📊 Nutritional Information
Let the scents of the Mediterranean whisk you away with this classic Sicilian black squid ink risotto. This dish transports you straight to the island’s sun-kissed shores, where the sea offers bold, authentic flavours, beautifully balanced by the creamy rice and the rich depth of squid ink. It’s a true celebration of Sicily’s maritime heritage and culinary artistry.
👨🍳 Preparation
- 1
Clean the squid, reserving the ink sacs. Alternatively, you can use bottled squid ink.
- 2
Slice the squid into thin strips and gently fry in a splash of olive oil with one garlic clove for 3-4 minutes. Cover and set aside.
- 3
In a large pan, gently soften the shallot and remaining garlic clove in a little extra virgin olive oil.
- 4
Add the rice and toast it lightly for a few minutes, then deglaze with the white wine.
- 5
Continue cooking the rice, gradually adding the hot stock and stirring occasionally.
- 6
About three minutes before the rice is done, stir in the squid ink, mixing well to achieve an even colour.
- 7
Remove from the heat, fold in the cooked squid, chopped parsley, and lemon zest.
- 8
Finish by stirring in a knob of butter and serve the risotto piping hot.
💡 Tips and Variations
- •
For a bolder flavour, try seasoning the risotto with a pinch of freshly ground black pepper or a few drops of bitter orange juice just before serving.
- •
Swap the butter for a good quality Sicilian extra virgin olive oil for a lighter, more authentic taste.
- •
Add a handful of fresh parsley or a few basil leaves at the end of cooking for a fresh, herbal note.
- •
For a vegetarian twist, use a plant-based squid ink alternative made from seaweed and mushrooms, keeping the creamy texture and striking colour.
- •
Choose Carnaroli or Vialone Nano rice to achieve the perfect al dente bite and creamy finish.
- •
A little secret to boost the umami is to lightly toast the squid before deglazing with the white wine, intensifying the dish’s flavour.
- •
For a gluten-free version, ensure your stock is gluten-free and select certified gluten-free rice.
- •
The heart of this dish lies in the gentle cooking and final stirring, which marry the sea’s delicacy with the rice’s richness.
📦 Storage
- • Store the risotto in an airtight container in the fridge and consume within one day to keep its freshness and flavour.
- • When reheating, add a splash of hot stock and gently warm in a pan to preserve its creamy texture.
- • Fresh squid should be kept in the fridge for no more than 24 hours; for longer storage, wrap well in cling film and freeze for up to two months.
🍷 Pairing
Pair this black squid ink risotto with a Sicilian white wine such as Grillo or Ansonica, whose crispness and minerality perfectly balance the dish’s savoury notes. A Grillo from the Trapani area or an Ansonica from the Egadi Islands will beautifully enhance the maritime flavours. Alternatively, a Ligurian Vermentino or a Friulian Sauvignon Blanc offer lovely acidity and herbal aromas.
Making this black squid ink risotto is like taking a little culinary trip to Sicily’s stunning coastline, bringing a dish rich in history and flavour right to your table. Treat yourself and your loved ones to this authentic, refined experience — it’s a wonderful way to share a taste of the Mediterranean. Do give it a go at home, and don’t forget to spread the joy by sharing the recipe with friends and family!
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