Recipe for: Black risotto with squid - photo 1
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Recipe for: Black risotto with squid

Spicy Main dishes halloween European cuisine 60 min Medium 0 views ~42.86 PLN * - (0)
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Description

Black risotto with squid is a creamy, aromatic dish inspired by Mediterranean cuisine, translated into the autumn, dark atmosphere of Halloween. The deep black of the cuttlefish ink gives the rice a dramatic appearance, contrasted by delicate slices of squid, fresh parsley, and lemon zest. The dish has an intense seafood flavor, moderate acidity from the wine, and a velvety texture thanks to melted butter and cheese. It works wonderfully as a striking menu highlight at a Halloween party or an elegant dinner for guests. Serve hot, in wide bowls, possibly with bread or a light arugula salad.

Ingredients Used

Ingredients (16)

Servings:
4
  • Arborio rice 320 g
  • Squid 600 g
  • Squid ink 20 g
  • Onion 1 pcs (~150 g)
  • Garlic 3 clove (~15 g)
  • Butter 30 g
  • Parmesan cheese 60 g
  • White wine 150 g
  • Fish stock 1200 ml
  • Rapeseed oil 30 g
  • Lemon 1 pcs (~80 g)
  • 🌿 Spices
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • Parsley 0.5 bunch (~15 g)
  • ✨ Optional
  • Capers 20 g
  • Chili flakes 2 pinch (~2 g)
💰 Estimated dish cost: ~42.86 PLN (10.71 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation

1

Prepare all the ingredients: heat the fish stock in a pot over low heat, it should be hot but not boiling. Measure the rice and pour it into a bowl. If the squid is whole: clean it (remove the quill, innards, skin), separate the tubes from the tentacles. Cut the tubes into rings about 1 cm wide, and chop the tentacles into smaller pieces. Peel the onion and finely chop it. Peel the garlic and chop it finely or press it. Grate the lemon zest on a fine grater and squeeze out the juice.

Ingredients: Fish stock, Arborio rice, squid, Onion, Garlic, Lemon
Tools: cutting board, sharp knife, large slotted spoon. If you don't know how to clean a squid, ask the store for cleaned tubes (time saved). Keep the broth hot at all times, otherwise the rice will cool down after adding.

Squid

2

Heat 1 tablespoon of rapeseed oil (15 g) in a pan over medium-high heat. When the oil is well heated, add the chopped tentacles and rings of squid, frying for 1.5–2 minutes while stirring — the squid should be lightly browned but remain firm. Remove the squid to a plate and set aside. Do not fry for too long, otherwise they will become rubbery.

Ingredients: Rapeseed oil, squid
Use a pan with a diameter of 24–28 cm. Quick frying over high heat will retain juiciness. If frying in batches, maintain the order, but do not leave the squid in a cold place for too long.

Risotto

3

In a large, wide pot (preferably with a capacity of 3–4 l), heat the remaining 1 tablespoon of rapeseed oil (15 g) over medium heat. Add the chopped onion and sauté for 4–5 minutes, stirring occasionally, until the onion becomes soft and translucent (broken sweetness). Add the minced garlic and sauté for an additional 30 seconds, until fragrant.

Ingredients: Rapeseed oil, Onion, Garlic
Use a wooden spoon or spatula. Frying the onion over too high heat will burn the aroma; it should be translucent, not brown.
4

Pour the arborio rice into the pot with the sautéed onion. Stir vigorously for 1–2 minutes until the grains become slightly translucent at the edges — this will remove the raw taste. Do not add the broth right away.

Ingredients: Arborio rice
Use a wooden spoon or spatula. You should hear a gentle sizzle and see that the grains are slightly shiny — this is a sign that the rice is ready for deglazing.
5

Pour the white wine (150 ml) into a saucepan, wait 10–20 seconds, and then stir vigorously until the wine evaporates almost completely and the rice absorbs the aroma. The evaporation of the wine should take about 1–2 minutes.

Ingredients: white wine, Arborio rice
Use a wooden spoon. If you don't want to use wine, replace it with a mixture of 75 ml of water and 75 ml of broth; you'll lighten the taste of the alcohol but maintain the acidity.
6

Add hot fish stock ladle by ladle (about 80–100 ml at a time): pour in one ladle, stir for about 30–40 seconds until the liquid is absorbed, then add another. Repeat the process regularly for 16–18 minutes, until the rice is "al dente" — soft on the outside but with a slight bite in the center. The entire process should take about 16–18 minutes from the first addition of stock.

Ingredients: Fish stock, Arborio rice
Tools: ladle, wooden spoon. Keep the broth warm. The key is to patiently add the liquid and continuously stir for 30–40 seconds after each addition to release the starch and achieve a creamy consistency.
7

When the rice is almost ready (after about 14–16 minutes), stir in the cuttlefish ink (20 g) evenly into the risotto. Stir for 1–2 minutes until the color becomes uniform and deep. Taste, and season with salt and pepper carefully — the ink can be salty.

Ingredients: squid ink, Salt, Black pepper, Arborio rice
Use disposable gloves or be careful with your clothing — ink stains hands and fabrics. Season in small amounts, tasting between additions.

Finishing and serving

8

Remove the saucepan from the heat. Add butter (30 g) and grated Parmesan cheese (60 g). Stir vigorously for 1 minute until the butter melts and the cheese combines with the risotto, creating a smooth, slightly sticky texture. If the risotto is too thick, add 1–2 tablespoons of warm broth.

Ingredients: Butter, Parmesan cheese, Fish stock, Arborio rice
Use a wooden spoon and stir vigorously with short movements. The risotto should be creamy — it should slightly "float" on the plate, not be dry.
9

Gently fold the previously sautéed calamari into the risotto for 1–2 minutes to heat through. Add the lemon zest and 1–2 teaspoons of lemon juice to taste. Taste and season with salt and freshly ground pepper. If you are using capers or chili flakes, add them now – chop the capers finely and distribute them evenly.

Ingredients: squid, Lemon, Salt, Black pepper, Capers, Chili flakes
Do not cook the squid for too long again — just a short moment in the hot risotto is enough for them to be tender. Additionally, you can add capers for contrast and chili flakes for heat.
10

Spoon the risotto onto warm, wide plates. Sprinkle with fresh, finely chopped parsley (15 g) and optionally a bit of grated cheese on top. Serve immediately — risotto is best right after preparation.

Ingredients: Parsley, Parmesan cheese, Arborio rice
Tools: large serving spoon, serving tray. Risotto loses its creaminess while waiting — serve immediately after finishing.

Fun Fact

💡

Black risotto (risotto al nero) comes from Italian cuisine, particularly from coastal regions like Venice and Sicily; cuttlefish ink was the traditional way to extract marine umami. In Poland, the dish has gained popularity as a striking menu item, especially for occasions like Halloween due to its color.

Best for

halloween kolacja dla gości romantyczna kolacja

Tips

🍽️ Serving

Serve the risotto in wide, shallow bowls to maintain its creaminess. A dry white wine or slightly sparkling prosecco pairs well with the dish. For a Halloween effect, you can serve small slices of black bread or squid chips as decoration.

🥡 Storage

Risotto is best eaten immediately; if there are leftovers, store in the refrigerator for up to 24 hours in an airtight container. To reheat, use a pan with a little broth or water and stir over low heat to restore creaminess. Store the squid separately, as prolonged storage makes it rubbery.

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