Quick Black Squid Ink Risotto With Seared Scallops Recipe

Creamy black squid ink risotto dances with seared scallops on your plate, promising a culinary adventure that whisks you straight to coastal Italy.

Midnight-dark grains shimmer like velvet against delicate seafood, creating a dramatic contrast.

Seafood lovers understand this dish speaks a language of luxurious textures and bold flavors.

Mediterranean techniques transform simple ingredients into something extraordinary.

Chefs know the secret lies in perfect timing and quality components.

Balanced seasoning and careful technique make this recipe sing with sophisticated elegance.

Prepare to be seduced by this stunning plate that blends oceanic richness with Italian comfort.

Black Squid Ink Risotto with Seared Scallops

• Craft a Gourmet Experience: Transform your home kitchen into a fine dining restaurant with this sophisticated black squid ink risotto that looks stunning and tastes incredible.
• Impress with Unique Presentation: The jet-black risotto creates a dramatic visual impact that will wow dinner guests and spark conversation around the table.
• Master Advanced Cooking Techniques: Learn professional-level skills like perfectly searing scallops and creating creamy risotto while developing confident culinary abilities.
• Elevate Seafood Lovers' Meal: Combine luxurious ingredients like fresh scallops and squid ink for a restaurant-quality dish that celebrates oceanic flavors in every delectable bite.

Ingredients Needed to Make Squid Ink Risotto

• Arborio Rice: A classic Italian short-grain rice perfect for creating creamy risotto textures.
• Seafood Stock: A flavorful liquid base that infuses the risotto with rich seafood essence.
• Squid Ink: A dark, briny ingredient that provides a deep black color and intense sea flavor to the risotto.
• Scallops: Tender, sweet seafood that offers a delicate protein complement to the rich risotto.

• Shallot, Garlic: Fragrant ingredients that build a foundational flavor profile for the dish.
• Salt, Black Pepper: Essential seasonings that enhance and balance the overall taste.

• White Wine: Adds acidity and depth to the risotto's flavor complexity.
• Butter, Olive Oil: Rich fats that provide silky texture and help develop golden searing on scallops.

How to Prepare Black Squid Ink Risotto

Step 1: Prepare Seafood Stock

Warm the seafood stock in a medium saucepan over medium-high heat, then reduce to low to keep it hot and ready for the risotto.

Step 2: Sauté Aromatics and Rice

Heat butter and olive oil in a dutch oven or large sauté pan.

• Chopped shallots
• Garlic

Stir in arborio rice, coating each grain with butter. Cook until rice becomes translucent with an opaque center.

Step 3: Build Risotto Flavor

Deglaze the pan with white wine, letting it simmer and reduce completely. Incorporate squid ink and begin adding hot seafood stock gradually.

Stir almost constantly, allowing rice to absorb liquid before adding more.

Step 4: Check Risotto Doneness

After about 15 minutes, taste the rice.

It should be al dente with a slight bite. Add more squid ink for deeper color if desired.

Season with salt and pepper.

Step 5: Prepare Seared Scallops

Heat butter and oil in a sauté pan over high heat.

Season scallops with salt and pepper.

Step 6: Sear Scallops

When butter mixture starts smoking, gently add scallops with space between them.

Sear each scallop for 1½ minutes per side until golden-brown crust forms while keeping center translucent.

Step 7: Plate and Serve

Serve scallops immediately over a bed of squid ink risotto.

Tips to Nail Squid Ink Risotto Texture

• Choose fresh, high-quality scallops for the best flavor and texture in this impressive dish.
• Stir risotto constantly to prevent rice from sticking and ensure creamy, even consistency.
• Use arborio rice specifically, as its high starch content creates the signature risotto creaminess.
• Add squid ink gradually to control the color intensity and rich seafood flavor.
• Pat scallops completely dry before searing to achieve a perfect golden-brown crust without steaming.

Variations to Switch Up Squid Ink Risotto

• Seafood Lovers' Variation: Replace scallops with pan-seared jumbo prawns or seared halibut for an alternative ocean-inspired protein that complements the rich black risotto.
• Vegetarian Mediterranean Spin: Swap seafood stock with vegetable broth and replace scallops with roasted king oyster mushrooms, which provide a meaty texture and umami flavor profile matching the ink risotto's depth.
• Gluten-Free Adaptation: Use certified gluten-free arborio rice and ensure all ingredients are gluten-free certified. Replace regular white wine with gluten-free white wine to maintain the recipe's authentic flavor while accommodating dietary restrictions.

Pairings That Match Black Squid Ink Risotto

• Select a crisp, mineral-driven white wine like Chablis or Sancerre to complement the briny seafood and rich risotto, cutting through the dish's creamy texture.
• Sprinkle fresh chives or delicate parsley over the risotto to add brightness and a subtle green note that lifts the intense black color and seafood flavors.
• Serve a light fennel and citrus salad alongside the risotto, providing a refreshing contrast to the creamy rice and bringing a zesty, clean palate cleansing element.
• Pair with a small side of lemon aioli or preserved lemon relish to enhance the seafood's natural sweetness and add a tangy counterpoint to the rich, dark risotto.

Storage Guidelines for Squid Ink Risotto

• Refrigerate: Store leftover risotto and scallops in airtight containers separately within 2 hours of cooking. Keep in the refrigerator for up to 2 days.
• Reheat Risotto: Gently warm risotto in a saucepan over low heat, adding a splash of seafood stock or water to restore creamy texture. Stir frequently to prevent sticking and break up clumps.
• Reheat Scallops: Warm scallops in a skillet over medium-low heat for 1-2 minutes, being careful not to overcook. Add a tiny pat of butter to help maintain moisture and prevent drying.
• Freezing Note: While possible to freeze, risotto and scallops lose quality. Risotto becomes grainy, and scallops can become tough. Best consumed fresh within 2 days of preparation.

FAQs

• What is squid ink and how does it affect the risotto's taste?

Squid ink adds a briny, oceanic flavor and deep black color to the risotto, creating a rich seafood essence without being overpoweringly fishy.

• Can I substitute arborio rice with another type of rice?

No, arborio rice is crucial for risotto because of its high starch content, which creates the creamy texture essential to traditional risotto.

• How do I know when the scallops are perfectly cooked?

Scallops are done when they have a golden-brown crust and remain translucent in the center, which takes about 1½ minutes per side on high heat.

• Is it necessary to stir the risotto constantly?

Yes, frequent stirring helps release the rice’s starches, creating the signature creamy consistency of a traditional risotto.

Black Squid Ink Risotto With Seared Scallops Recipe

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4.7 from 13 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Rich Italian Squid Ink Risotto with seared scallops delivers an elegant maritime experience from Venice’s coastal kitchens. Creamy arborio rice bathed in midnight-black sauce pairs perfectly with caramelized scallops for an unforgettable gourmet journey you’ll savor.

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Ingredients

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• 1½ lbs sea scallops (thoroughly rinsed and dried)
• 1 cup arborio rice
• 3 cups seafood stock (or vegetable stock)
• 2 tbsps butter
• 2 tbsps olive oil
• ⅓ cup dry white wine
• 1 shallot (diced, medium)
• 3 garlic cloves (minced)
• 1 tsp squid ink (or more for a richer color)
• salt and pepper, to taste
• fried sage leaves for garnish (optional)

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Instructions

1. Warm the seafood stock in a medium saucepan over medium-high heat, then reduce to low to maintain temperature.
2. Melt butter and olive oil in a dutch oven or large sauté pan over medium-high heat. Sauté shallots and garlic for 1-2 minutes until fragrant.
3. Add arborio rice, stirring to coat completely with butter. Toast rice until translucent with an opaque center, approximately 2 minutes.
4. Pour white wine into the pan, allowing it to simmer and reduce completely. Incorporate one teaspoon of squid ink, creating a deep black color.
5. Gradually add hot seafood stock in ½ to 1 cup increments, stirring continuously. Wait for each liquid addition to be fully absorbed before adding more.
6. After 15 minutes, test rice for doneness. The risotto should be creamy with a slight firmness. Adjust seasoning with salt and pepper.
7. For scallops, heat butter and oil in a separate sauté pan until smoking, around 400°F.
8. Season scallops with salt and pepper. Place carefully in the hot pan, ensuring spacing between each piece.
9. Sear scallops for 1½ minutes per side, developing a golden-brown crust while maintaining a translucent center.
10. Plate risotto and top with freshly seared scallops immediately.

Notes

• Choose arborio rice for authentic, creamy risotto texture that absorbs liquid perfectly without becoming mushy.
• Keep seafood stock warm during cooking to maintain consistent temperature and prevent rice from cooling down when adding liquid.
• Stir risotto frequently but gently to release rice starches, creating that signature luxurious, velvety consistency without breaking grains.
• Adjust squid ink quantity based on desired color intensity; start with less and gradually increase for deeper black hue without overwhelming seafood flavor.
• Pat scallops completely dry before searing to ensure beautiful golden-brown crust and prevent steaming instead of caramelization.
• Use high-quality fresh scallops for best results, preferably dry-packed sea scallops without added preservatives.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 402 kcal
• Sugar: 1 g
• Sodium: 490 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.2 g
• Carbohydrates: 37 g
• Fiber: 1 g
• Protein: 26 g
• Cholesterol: 72 mg