Calamari Risotto (Risotto ai Calamari)

A silky seafood risotto with tender calamari rings folded through the rice, brightened with a touch of tomato concentrate and finished with parsley, butter, and Parmigiano.

Amount	Ingredient
11¼ oz (320 g)	Carnaroli rice
9 oz (250 g)	calamari (cleaned)
1	shallot
2 tsp (10 g)	tomato concentrate (tomato paste)
1 quart (1 L)	hot vegetable or fish broth
¼ cup (50 g)	dry white wine
2 tbsp	butter (for the soffritto)
3½ tbsp (50 g)	cold butter (for the mantecatura)
½ cup (50 g)	Parmigiano Reggiano, grated
	fresh parsley, extra-virgin olive oil, fine salt

Calamari and rice are a match made on the Italian coast. The squid is cut into rings and small pieces, cooked gently right in the risotto so it stays tender, while a hint of tomato concentrate adds color and depth without overpowering the sea. The broth — vegetable or fish — carries the flavor, and the mantecatura of butter and Parmigiano brings everything together in a glossy, creamy finish. A shower of fresh parsley keeps it bright. Easy, quick, and deeply satisfying.

Ingredient notes: Buy calamari already cleaned if you can — if not, remove the head, tentacles, and the quill, then rinse well. The tentacles add great flavor; chop them small. Tomato paste gives color and umami without making it a tomato risotto.

• Large saucepan (for the risotto)
• Chef's knife and cutting board
• Wooden spoon
• Ladle

1. Prep the calamari (10 min). If not already cleaned, pull off the head and tentacles, remove the quill, and rinse under cold water. Cut the body into rings and the tentacles into small pieces. Finely chop the shallot and the parsley leaves.
2. Soften the shallot (2 min). Melt a knob of butter with a drizzle of oil in a large saucepan. Add the shallot and cook for a couple of minutes until soft.
3. Toast and deglaze (3 min). Add the rice, toast briefly, then pour in the white wine and let it evaporate.
4. Cook with broth (12 min). Add a ladle of broth, season with salt, and add the calamari. Continue cooking, adding broth one ladle at a time as it absorbs, until the rice is al dente.
5. Color and finish (3 min). Stir in the tomato concentrate and finish cooking. Off the heat, mantecare with the cold butter and Parmigiano.
6. Parsley and serve (1 min). Stir in the chopped parsley, taste for salt, and serve hot.

• Tender calamari, gentle heat. Cook the rings in the risotto without boiling hard — they stay sweet and tender.
• Don't skip the tomato paste. A little goes a long way for color and depth.
• Fish broth if you have it. It doubles the seafood flavor; vegetable broth is a fine substitute.
• Chop the tentacles small. They carry flavor — you want them scattered through every spoonful.
• Cold butter mantecatura. Off the heat, always — the creaminess depends on it.
• Parsley at the end. Fresh herbs added at the last moment keep their brightness.

Mistake	Why It Hurts	The Fix
Overcooking the calamari	Rubbery rings	Gentle simmer, add with the first broth
Skipping the rinse	Gritty, sandy risotto	Rinse calamari well before cutting
Too much tomato paste	It becomes a tomato risotto	2 tsp is plenty
Boiling hard	Tough squid, starchy rice	Gentle, steady absorption
Salting early	Broth and cheese bring salt	Taste before adding salt
Adding parsley early	Faded, dull color	Stir in at the very end

• Spicy Calamari Risotto: Add a pinch of red pepper flakes with the shallot.
• Squid Ink Version: Stir in a teaspoon of squid ink for a dramatic black risotto.
• Lemon Calamari: Finish with lemon zest and a squeeze of juice.
• Pea Calamari Risotto: Add a cup of peas in the last 5 minutes for color and sweetness.
• Creamier Version: Stir in a spoonful of mascarpone with the butter.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days.
Freezer	Not recommended — the creamy emulsion breaks.
Reheating	Warm gently in a skillet with a splash of broth, stirring until creamy.

Seafood risotto calls for crisp, fresh whites:

• Vermentino — Saline and bright, perfect with calamari.
• Pecorino (white) — Mineral with citrus notes.
• Gavi di Gavi — Crisp and elegant.
• Pinot Grigio — Light, clean, and easy.

Per Serving (about 1¼ cups)
Calories	470
Protein	18 g
Fat	15 g
Carbohydrates	66 g
Fiber	2 g

Nutrition values are approximate and will vary with brand choices and substitutions.

How do I clean calamari?

Pull the head and tentacles from the body, remove the transparent quill from inside, peel off any skin, and rinse thoroughly. Many fishmongers sell them already cleaned.

Can I use frozen calamari?

Yes — thaw in the fridge overnight and pat dry before cooking.

Should I use fish broth?

It adds more seafood flavor, but good vegetable broth gives a clean, delicate result.

Why add tomato paste?

For color and a touch of umami — it rounds out the flavor without making it a tomato dish.

Can I make it without Parmigiano?

For a strictly pescatarian version, use a dairy-free finish or simply more butter — still delicious.

• Risotto al Nero di Seppia (Volume 3)
• Risotto ai Gamberi (Volume 3)
• Riso Venere con Broccoli e Frutti di Mare (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.