Quid ink risotto, peas, garlic and basil

Vegetables and Fruits, Risotto, Pasta and Rice, Fish, Seafood & Shellfish, Gluten free

You 've never seen that... a black risotto!


Recipe for 4 persons


280 Gr
Arborio rice
1 Bag(s)
Squid ink
3 Liter(s)
Fish stock
100 Gr
Grated parmesan
80 Ml
White wine
80 Gr
2 Clove(s)
1 Bunch(es)
60 Gr
1 Unit(s)

Preparation time: 30 min

  • Prep

    Warm your fish stock.
    Peel and finely chop the onion and the garlic.
    Grate the Parmesan and keep aside in the fridge.

  • Risotto

    In a hot pot with a dash of oil, sweat the onions and the garlic. Add the Arborio rice, mix and let cook for 2 minutes to get the rice a bit more clear than white.
    Deglaze with white wine and let evaporate.
    Add the peas, cook for 2 minutes and add the ink.
    Mix with wooden spoon and add the fish stock one ladle at a time until the rice is cooked (about 20 min). 
    Remove from heat, add the Parmesan, the butter and the basil. Mix and season with pepper.

Because the fish stocks are usually very salty we recommend to season with pepper only and not to add any salt in this recipe!

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