The opulent and eye-catching dish Marinara Notte Risotto transports the enigmatic charm of the deep sea to your plate. In order to give it a striking, inky-black color, cuttlefish or squid ink is added to creamy Arborio rice that has been boiled slowly in a rich seafood broth. Tender mixed seafood, including shrimp, calamari, mussels, and clams, are then blended into the risotto to create a briny symphony of tastes that perfectly encapsulates coastal Italian cuisine. This dish, which is finished with a squeeze of lemon and a little parsley, is the ideal fusion of sophistication and intensity from the ocean.
A dark, rich, and completely unforgettable celebration of the sea.
Marinara Notte Risotto
Rated 5.0 stars by 1 users
Category
seafood
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Calories
500
The opulent and eye-catching dish Marinara Notte Risotto transports the enigmatic charm of the deep sea to your plate. In order to give it a striking, inky-black color, cuttlefish or squid ink is added to creamy Arborio rice that has been boiled slowly in a rich seafood broth. Tender mixed seafood, including shrimp, calamari, mussels, and clams, are then blended into the risotto to create a briny symphony of tastes that perfectly encapsulates coastal Italian cuisine. This dish, which is finished with a squeeze of lemon and a little parsley, is the ideal fusion of sophistication and intensity from the ocean.
A dark, rich, and completely unforgettable celebration of the sea.
Ingredients
-
320g (1 ½ cups) Arborio or Carnaroli rice
-
2 small fresh cuttlefish or squid (with ink sacs) OR 2 tablespoons bottled squid ink
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300g mixed seafood (e.g., mussels, clams, shrimp, calamari rings)
- 1 small onion, finely chopped
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2 cloves garlic, minced
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1 small chili (optional), finely chopped
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1 glass dry white wine
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1.2 liters (5 cups) fish or seafood stock, kept warm
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3 tablespoons extra virgin olive oil
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Fresh parsley, chopped
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Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Directions
Prepare the Seafood Stock
If you have time, make a simple seafood stock with shrimp shells, fish bones, onion, celery, and carrot simmered in water for 30 minutes. Otherwise, use good-quality fish stock or broth.
Clean the Cuttlefish/Squid and Extract Ink
Clean the cuttlefish/squid by removing the head, innards, and skin.
- Carefully extract the ink sacs without breaking them; set aside. If using bottled ink, skip this step.
Cook the Seafood
Heat 1 tablespoon olive oil in a large pan over medium heat.
- Add the seafood mix (except for mussels/clams if they have shells) and sauté until just cooked (2-3 minutes). Remove and set aside.
- For mussels and clams, steam in a separate pot with a splash of white wine until they open. Discard any that don’t open. Set aside.
Start the Risotto
In a large pan, heat 2 tablespoons olive oil.
- Add the chopped onion and garlic (and chili if using) and sauté gently until translucent but not browned.
Add the Rice
Add the rice and toast it for 2 minutes, stirring constantly so the grains are coated and slightly translucent at the edges.
Deglaze with Wine
Pour in the white wine and stir until it evaporates almost completely.
Add the Ink
If using fresh ink sacs, carefully break them and stir the ink into the rice.
- If using bottled ink, add it now and stir well for an even black color.
Cook the Risotto
Begin adding warm seafood stock, one ladle at a time, stirring frequently and letting the rice absorb the liquid before adding more.
- Continue this process for about 18-20 minutes until the rice is creamy and cooked al dente.
Add Seafood
About 5 minutes before the risotto is done, stir in the sautéed seafood and steamed shellfish. Mix gently to combine.
Season and Serve
Taste and adjust salt and pepper (be careful; the ink and seafood may already add saltiness).
- Sprinkle chopped fresh parsley over the top.
- Serve immediately with lemon wedges on the side.
Recipe Note
Tips:
Don’t rinse your rice; the starch helps make the risotto creamy.
Stir often but gently to avoid breaking the grains.
Squid ink has a strong, briny flavor, start with less if unsure and add more to taste.