Risotto Nero with Squid Recipe (2024)

what is the life span of suit ink? I have a jar in the fridge for a very long time.

Squid does not get rubbery after extended cooking if cooked in an acidic environment, like wine, vinegar or tomato.

Always use the "2/20 Rule" with squid for tenderness; saute (or deep fry or boil) for LESS than two minutes --- or braise, etc. for MORE than twenty minutes. Anything in between produces rubber bands.

hot and fast (saute matter of minutes) or low and slow (braise 25-30 min)

Good recipe. My tips - why cook half the onion first? Not sure what this does. Next time I would cook all at once, after the squid is cooked. I think saffron gets lost in this recipe. I love saffron, but I will def skip next time. And agree with reviewer on liquid - either skip the cup of water added to the squid, or just use a cup of your broth. I added the water, but then was left with 1 cup of broth, and it was still a little soupy (but I like it that way - kinda like arroz caldoso).

Esta: Squid ink usually has a shelf lifespan of four years. Once opened, it should be used within twenty days.

I'm gonna try this tonight. I can get uncleaned squid for .99lb at the Korean supermarket. Warning if you squeeze the ink out yourself, cover yourself with a garbage bag. I still have shirts with squid ink all over them.

I would. Actually, I would saute the squid with garlic and add it at the very end as a topping before serving.

Made this last night and it was amazing! I did make some adjustments: upped cloves to 5 and omitted saffron. I followed the timing on everything and for a while, was worried that I had wasted time and money on ingredients. The result was like a very black thick bean soup without the beans but OMG threw in the lemon zest and the parsley and oh my: rich, creamy, flavorful, un-mega-believable! By the way, I had cuttlefish ink in my freezer which expired in 2016 but was still good. A winner!

Incredibly delicious. I didn't have any squid so did the same thing with prawns (which I should have cooked a little less bit wasn't really thinking!) and it was divine. Highly recommended recipe!

Made without saffron because I thought it would get lost in the other flavors. It was delicious. Also left out the last cup of broth because it was soupy enough.

Couple of personal takeaways:1) The saffron gets somewhat overpowered by the squid ink. Feel free to skip if you don't have it.2) Adding all the squid mixture all together with a cup of broth at the end of step 4 may be a bit too much liquid all at once. I finish cooking in all the broth before adding the squid mixture.

Squid ink only lasts for ~30 days in a refrigerator after you open the jar so I love this dish (with or without the actual squid) as a great way to use the squid ink.

Thanks to another reviewer, I also Instant-Potted this recipe, but I only used 2.5 cups vegetable broth, which worked fine (based on other pressure cooker risotto recipes using 3-3.5 cups broth + 1/2 cup white wine to 1.5 cups rice). Could probably have gone with a little less (maybe I'll try 2 cups next time) given the extra liquid from the squid mixture but a few minute on saute firmed up the risotto quite well and I was really happy at the end. Delicious recipe!

I would reduce the salt a bit and only add as needed at the end.

Made this tonight. It was lovely! My only tweaks were I used less broth (2 cups and then started ladling in some of the liquid from the squid, before adding the squid at the end), which was the perfect amount; and I cooked it in the somewhat more traditional risotto fashion of adding liquid in smaller batches and stirring a lot. A keeper!!! Really not much harder than any risotto and very elegant.

Squid ink lasts forever in the fridge.

My end product had too much liquid; next time I'll use less water and probably less broth. But it was DELICIOUS.

Very tasty dish. I held back on some of the broth because the squid and liquid was enough and the dish was a little on the soupy side (which I don’t mind). Made it with 2 cups of rice instead of one and served it as a meal. Will definitely make again!

We cook black risotto with cuttlefish (sepia). Far superior to squid.

I think this recipe calls for too much liquid. The broth and water totals 5 cups of liquid for just 1 cup of rice. I made it despite my misgivings and ended up with squid ink soup. In the future, I would use half as much broth, and add a bit more if needed. Or, as another user has suggested, omit the cup of water from the squid.

Excellent. Lived in Spain, where this is often made, and it is a really good recipe. Ended up using less liquid, just given what the rice looked/tasted like as it was nearing the end, and used freshly ground Kashmiri pepper, because we had it on hand. Husband added octopus as well, but same thing in the end. Saffron is a must to bring it to the next level. I lived with people cooking with saffron enough to know the difference between having it and not, and it's like not adding salt if you don't.

Very easy to make, but (1) if you want to be done in 45min start cooking the rice a bit earlier (right when you add the squid ink seems like a good time to start) and (2) I wouldn’t add the 4th cup of broth unless really necessary. When I added the squid mix plus that cup it was just too watery.

I make this recipe to the T and it came out perfect.