Istrian Black Risotto with Squid Ink and Garlic
A strikingly dark and flavorful risotto enriched with squid ink and sautéed garlic, inspired by the coastal flavors of Istria. This mediterranean-inspired seafood ready in about 40 minutes pairs Arborio rice, squid ink, squid tubes, cleaned and sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups Arborio rice
- 2 tbsp squid ink
- 8 oz squid tubes, cleaned and sliced
- 4, thinly sliced garlic cloves
- 1 medium, finely chopped shallots
- 1/2 cup dry white wine
- 4 cups, kept warm vegetable broth
- 3 tbsp Istrian olive oil
- 2 tbsp, chopped fresh parsley
- to taste sea salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp Istrian olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1 finely chopped shallot, sauté for 2-3 minutes until fragrant and translucent.
- Step 2: Add 8 oz sliced squid tubes and cook for 3 minutes, stirring frequently until opaque. Remove squid and set aside.
- Step 3: In the same skillet, add 1 1/2 cups Arborio rice and toast for 1-2 minutes until edges become translucent.
- Step 4: Pour in 1/2 cup dry white wine and stir until mostly absorbed.
- Step 5: Gradually add 4 cups warm vegetable broth, about 1/2 cup at a time, stirring constantly and waiting until liquid is absorbed before adding more. After half the broth is incorporated, stir in 2 tbsp squid ink.
- Step 6: Continue adding broth until rice is creamy and al dente, about 18-20 minutes total.
- Step 7: Stir cooked squid back into the risotto and cook for 2 minutes to reheat. Season with sea salt and black pepper to taste.
- Step 8: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Istrian Black Risotto with Squid Ink and Garlic take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Istrian Black Risotto with Squid Ink and Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Istrian Black Risotto with Squid Ink and Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Istrian Black Risotto with Squid Ink and Garlic for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Istrian Black Risotto with Squid Ink and Garlic?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
