Italian · Dinner
Black Squid Ink Rice
Black Squid Ink Rice is an Italian risotto where arborio rice is slowly cooked with fish stock and squid ink until creamy, then topped with a seared white fish fillet. Finished with garlic, parsley and lemon, it delivers briny, oceanic flavour.
$9
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
712Calories
48.3gProtein
29.8gFat
58.1gCarbs
3.9gSugar
2.6gFiber
890mgSodium
128mgChol
9.4gSat Fat
880mgPotassium
150mgCalcium
3.1mgIron
2.4mcgVitamin B12
9.5mgVitamin C
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Pat white fish fillet dry; season with salt and pepper. Warm fish stock in a saucepan over low heat, just below simmer.
2
Heat 1 tablespoon olive oil in a saucepan over medium heat; add onion and garlic, cook 3 to 4 minutes until softened and translucent.
3
Add arborio rice and stir constantly over medium heat for 1 to 2 minutes until grains look glossy and slightly translucent at edges.
4
Add white wine and stir over medium heat for 1 minute until almost absorbed, then stir in squid ink. Add warm fish stock one ladle at a time, stirring often for 18 to 20 minutes until rice is creamy with slight bite.
5
Heat remaining 1 tablespoon olive oil in a small skillet over medium-high heat; sear white fish fillet 2 to 3 minutes per side until opaque and flakes easily.
6
Plate
Off the heat, stir butter and parmesan into risotto. Spoon onto plate, top with fish fillet, scatter parsley over, serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 2/3 cup130g arborio rice, uncooked
- 2 tsp2 tsp squid ink
- 2 cup480ml fish stock, warm
- 1/2 cup120ml dry white wine
- 4 tbsp60ml olive oil, divided
- 11 small onion
- 2 clove2 clove garlic
- 2 tbsp28g unsalted butter
- 2 tbsp2 tbsp parmesan
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
- salt, to taste
- black pepper, to taste
