Risotto Nero

Name: Risotto Nero
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ cups (300 g) Arborio rice; ½ oz (14 g) squid ink, from 4–6 sachets or 1 small jar (about 1½ tablespoons / 22 ml total); 5½ cups (1300 ml) unsalted chicken or vegetable stock, kept at a gentle simmer; ¾ cup (180 ml) dry white wine; 1 medium (120 g) yellow onion, finely diced (about ¾ cup / 180 ml); 2 cloves (10 g) garlic, minced; 3 tablespoons (43 g) unsalted butter, cold, cut into small pieces; ¾ cup (75 g) Parmigiano-Reggiano, finely grated; 2 tablespoons (30 ml) extra-virgin olive oil; to taste sea salt; to taste freshly ground black pepper; ½ lemon (1 whole (for zest)) lemon, zest only, finely grated (optional)

From the MyKitchenBank Kitchen

Creamy Arborio risotto turned jet black with squid ink, finished with butter and Parmesan for a striking, briny Italian side. This technique-driven dish rewards patient stirring and warm stock—the key to silky, flowing rice.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 4 servings (about 1¼ cups each)

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Ingredients

4 servings

1½ cups (300 g) Arborio rice
½ oz (14 g) squid ink, from 4–6 sachets or 1 small jar (about 1½ tablespoons / 22 ml total)
5½ cups (1300 ml) unsalted chicken or vegetable stock, kept at a gentle simmer
¾ cup (180 ml) dry white wine
1 medium (120 g) yellow onion, finely diced (about ¾ cup / 180 ml)
2 cloves (10 g) garlic, minced
3 tablespoons (43 g) unsalted butter, cold, cut into small pieces
¾ cup (75 g) Parmigiano-Reggiano, finely grated
2 tablespoons (30 ml) extra-virgin olive oil
to taste sea salt
to taste freshly ground black pepper
½ lemon (1 whole (for zest)) lemon, zest only, finely grated (optional)

Equipment (6)

Large heavy-bottomed saucepan or Dutch oven (4-quart / 3.8 L minimum)
Wooden spoon
Ladle
Separate pot for stock (at least 6-quart / 5.7 L)
Cheese grater or microplane
Measuring cups and spoons

Steps

Before you start

Bring stock to a gentle simmer in a separate pot and keep it hot throughout cooking—cold stock will cool the rice and stop the cooking process
Have all ingredients measured and within reach; risotto moves quickly once you start
Use a wooden spoon for stirring to avoid breaking the rice grains

1
Toast the rice
- Heat the olive oil in a large heavy-bottomed saucepan over medium heat.
- Add the diced onion and minced garlic, and sauté for 2–3 minutes, stirring occasionally, until softened and fragrant but not browned.
- Add the Arborio rice and stir constantly for 1–2 minutes.
- The rice grains should become translucent at the edges and smell lightly toasted.
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Ready when: Rice grains are translucent at the edges and smell lightly toasted
Tip: Do not brown the rice or it will taste bitter; toasting it for just 1–2 minutes develops a subtle nuttiness without overcooking.
2
Deglaze with wine
- Pour in the white wine and stir until almost completely absorbed, about 2 minutes.
- You'll hear a slight sizzle; this is normal.
- The rice should still look moist but not soupy.
- Dissolve the squid ink in 2 tablespoons (30 ml) of the hot stock, then add it to the rice and stir well.
- The risotto will turn black immediately.
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Ready when: Wine is absorbed and risotto is evenly black
Tip: Mix the squid ink with a little warm stock first so it dissolves smoothly without lumps. If using sachets, break them open over a small bowl.
3
Begin gradual stock addition
- Add 1 ladle (about ¾ cup / 180 ml) of the simmering stock to the rice and stir frequently.
- Do not walk away—risotto requires constant attention.
- When the stock is mostly absorbed (about 3–4 minutes), add another ladle.
- Continue this pattern, adding stock one ladle at a time and stirring frequently, never letting the rice dry out completely between additions.
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Ready when: Rice is creamy and grains are tender but still have a slight bite (al dente)
Tip: If you run out of stock before the rice is done, use hot water. The constant stirring releases starch from the rice, creating the signature creamy texture—this is what makes risotto different from steamed rice.
4
Finish the risotto
- When the rice is creamy and tender but still has a slight bite (after about 18–20 minutes total cooking), remove the pan from heat.
- Add the cold butter pieces, grated Parmesan, sea salt, and freshly ground black pepper.
- Stir vigorously for about 1 minute until the butter and cheese are fully incorporated and the risotto flows slightly on the plate (it should look loose, not stiff).
- Taste and adjust seasoning.
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Ready when: Risotto is creamy and flows slightly when spooned onto a plate; no grittiness when chewed
Tip: This final vigorous stirring (called 'mantecatura') is crucial—it incorporates the butter and cheese smoothly and ensures a velvety texture. If the risotto seems too thick, add a splash of warm stock or pasta water to loosen it.
5
Rest and serve
- Let the risotto rest for 1–2 minutes in the pan to settle.
- If desired, grate a small amount of fresh lemon zest over the top and give it one final stir.
- Divide among warm bowls and serve immediately.
- The risotto will continue to thicken slightly as it cools, so serve it on the looser side.
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Ready when: Risotto is smooth, flowing, and evenly black
Tip: Warm your serving bowls under hot water just before serving—risotto cools quickly, and a warm bowl keeps it at the ideal temperature longer.

Good to know

Tips

Risotto is a forgiving dish once you understand the technique: constant stirring and gradual stock addition are non-negotiable. Rushing the process or stopping the stir results in gluey, stodgy rice.
For a lighter result, omit the squid ink and enjoy a classic white risotto, then add the squid ink in a smaller amount (1 teaspoon) to drizzle artfully on the plate instead of stirring it into the whole dish.
If you're serving this as a main course rather than a side, add sautéed cleaned squid (calamari) cut into rings in the last minute of cooking for a complete seafood dish.
The stock temperature matters: cold stock cools the rice and stops the cooking process. Keep a second pot simmering on the stove and add hot stock throughout, or your risotto will be undercooked and starchy.

Storage & reheating

Risotto Nero is best served immediately, but leftovers can be refrigerated in an airtight container for up to 2 days. To reheat, place in a saucepan over medium-low heat with a splash of stock or water, stirring gently until warmed through and creamy again (2–3 minutes). It can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating. Note: reheated risotto will never be quite as silky as the fresh version, but it remains delicious.

Substitutions

Arborio rice → Carnaroli rice. A sturdier short-grain rice that holds its shape slightly better; will cook in about the same time and produce a similar creamy texture.
squid ink → Cuttlefish ink. Nearly identical in flavor and color; use the same quantity. Cuttlefish ink is slightly less briny than squid ink.
unsalted chicken or vegetable stock → Seafood or vegetable stock. Seafood stock pairs beautifully with squid ink for an oceanic flavor; vegetable stock works well for a lighter version.
Parmigiano-Reggiano → Grana Padano. Slightly milder than Parmigiano-Reggiano but equally creamy and nutty; use the same quantity.