• Main Courses
  • Rice

Squid Ink Risotto


Ingredients (4x servings)

  • 360g (12.7 oz)Vialone Nano rice
  • 12 beautiful small squids or 300g (10.6 oz)
  • 1 glass of white wine
  • 1 clove of garlic
  • Extra virgin olive oil, as needed
  • 16g (0.5 oz) squid ink
  • Fish broth, about 1 liter (4 1/4 cups)
  • 1 bunch of parsley
  • Salt, as needed


  1. Clean the squids and begin to cut them, half into cubes and half into strips.
  2. Cook the cubed squids with a drizzle of olive oil and a clove of garlic for 10 minutes. Remove the garlic, add the rice, a pinch of salt, toast it, deglaze with white wine, let the alcohol evaporate, and cover with fish broth.
  3. Meanwhile, cook the squid strips over high heat in a pan with a drizzle of olive oil until a nice crust forms on the surface, about 3-4 minutes.
  4. When there are 2 minutes left in the rice cooking time, add the squid ink. When it's ready, finish by stirring in extra virgin olive oil and freshly chopped parsley.
  5. Plate the squid ink risotto, top it with the sautéed squid strips, a drizzle of raw olive oil, and a bit of fresh parsley.
  6. Enjoy your meal!
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.