Risotto al Nero di Seppia: Black Risotto with Squid

Prep TIme: 15 minutes

Cook time: 40 minutes

The key to perfect execution is “mise en place”. Measure out all of the recipe’s ingredients beforehand and have them ready while you prepare the dish. Risotto takes time, patience, and attention and it will be well worth it in the end.


½ cup Celery, finely minced

½ cup Onion, finely minced

2 tbsp EMMA Extra Virgin Olive Oil

1 cup EMMA Arborio Rice

½ cup dry white wine

2 tsp Squid Ink (sometimes sold as cuttlefish ink)

5 cups Fish or Vegetable Broth, unsalted

1 lb. Squid, bodies cleaned and cut into 1/8-inch slices, tentacles halved

2 tbsp Unsalted Butter

Chopped Parsley, for garnish


  1. In a large, heavy bottomed pot, add the onions, celery and olive oil and bring to a gentle sizzle on medium heat. Cook until translucent, approx. 8-10 minutes, taking care not to burn. There should be no colour or browning.
  2. Add the Arborio rice and toast until the grains are glossy. Add the ink and stir until the grains are coated.
  3. Add the white wine and stir until absorbed. Lower the heat to medium-low.
  4. Add a cup of broth, stir frequently until it is absorbed. Keep repeating until you are left with 1 cup of broth.
  5. Taste the risotto. It should have the slightest bite, and it should not be mushy. Adjust the seasoning as necessary.
  6. Add the final cup of broth and raise the heat to medium-high. Add the squid and the butter and stir vigorously for 2-3 minutes, until the squid is cooked. The texture of the final dish should be creamy and a little loose, not thick. When you drop a scoop into a shallow bowl, it should slowly disperse. Add a little more stock if it’s too dense.
  7. Serve immediately with a sprinkling of chopped parsley.


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