Nutritional Info

Nutrition Facts

Serving Size 1 (510g)

Calories 1057
Calories from Fat 353 (33%)
Amount Per Serving %DIV
Total Fat 39.2g 60%
Saturated Fat 8.3g 42%
Monounsaturated Fat 22.8g
Polyunsaturated Fat 8.2g
Trans Fat 0.0g
Cholesterol 270.7mg 90%
Sodium 896mg 39%
Potassium 994.2mg 21%
Total Carbohydrate 72.4g 24%
Dietary Fiber 3.2g 13%
Sugars 0g
Protein 95.3g 191%

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Recipe Description
In Venice, calamari (squid) or cuttlefish ink traditionally turns this risotto a caviar like shade of black. Most seafood in the United States has the ink sac removed before you buy it, but you can purchase squid ink in small plastic envelopes at most seafood stores. The calamari and its ink are so flavorful that I make this risotto with water rather than broth so that there is nothing to interfere with their briny flavor.
Prep time
20 min
Cook time
35 min
Ready In
55 min


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Serves To:USMetric
4 Tablespoon(T)  olive oil
1   medium onion, finely chopped
1   garlic clove, finely chopped
12 Ounce(oz)  calamari (squid), cut into 1/2 inch rings and tentacles halved through the base
1 Pinch(pn)  salt, to taste
1 Cup(c)  dry white wine
2 Cup(c)  medium grain rice, such as arborio, camaroli, or vialone nano
2 Teaspoon(t)  squid or cuttlefish ink (optional)
2 Tablespoon(T)  extra virgin olive oil
1 Pinch(pn)  black pepper, freshly ground, to taste
6 Cup(c)  water


In a medium saucepan, bring the water to a simmer over medium heat, then lower the heat so that it just keeps the water hot. Pour 4 tablespoons oil in a wide heavy saucepan. Add the onion and cook over medium heat, stirring frequently, until tender and golden, about 10 minutes. Add the calamari, and salt and pepper to taste. Cover the pan and cook 10 minutes. Add the wine and cook 1 minute more. Add the rice and cook, stir with a wooden spoon, until hot, about 2 minutes. Add 1/2 cup of the hot water and stir until the liquid is absorbed. Continue adding the water 1/2 cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. Halfway through the cooking, stir in the squid ink, if using, and salt to taste. Use only as much of the water as needed until the rice becomes tender yet firm to the bite and the risotto is creamy. When you think it may be done, taste a few grains. If not ready, test again in a minute or so. Cooking time is 18 to 20 minutes. Remove risotto pan from the heat. Stir in the oil until blended. Serve immediately.

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Black Risotto
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