Squid Risotto (Risotto ai Calamari)
A delicate seafood risotto where tender rings of calamari melt into creamy, tomato-kissed Carnaroli rice — the taste of the Ligurian coast in a single bowl.
| Amount | Ingredient |
|---|---|
| 11 oz (320 g) | Carnaroli rice |
| 9 oz (250 g) | calamari, cleaned (whole) |
| 1 | shallot |
| 2 tsp (10 g) | tomato concentrate |
| 4 cups (1 l) | vegetable or fish broth, hot |
| ¼ cup (50 g) | dry white wine |
| fresh parsley, chopped | |
| 3½ tbsp (50 g) | butter |
| ½ cup (50 g) | Parmigiano Reggiano, grated |
Squid risotto is a study in gentleness. The calamari are added right into the pan, where they release their sweet, briny juices into the rice as it cooks, so the whole dish tastes of the sea without a heavy fish stock. A spoonful of tomato concentrate gives the rice a warm blush and a gentle acidity, while the final mantecatura of butter and Parmigiano makes it luxuriously creamy. Simple, elegant, and ready in under 40 minutes — it's the weeknight risotto that feels like a special occasion.
Ingredient notes: Buy calamari already cleaned if you can — the body should be sliced into rings and the tentacles into bite-size pieces. The tomato concentrate adds color and depth without making the risotto a "tomato risotto." A delicate fish broth is ideal, but good vegetable broth works beautifully.
- Large, heavy-bottomed saucepan
- Medium saucepan (for the broth)
- Wooden spoon
- Chef's knife and cutting board
- Prepare the calamari (5 min). If not pre-cleaned, remove the head and tentacles, pull out the quill, and rinse under cold water. Slice the body into rings and the tentacles into small pieces. Chop the parsley; mince the shallot.
- Soften the shallot (2 min). Melt a knob of butter in the pan over medium heat. Add the shallot and cook for a couple of minutes until translucent.
- Toast the rice (2 min). Add the rice and stir to coat in the butter, then deglaze with the white wine and let the alcohol evaporate completely.
- Cook the risotto (15 min). Add a ladle of hot broth, salt lightly, and add the calamari. Continue adding broth one ladle at a time, waiting for each to be absorbed, until the rice is al dente. Halfway through, stir in the tomato concentrate.
- Mantecatura (2 min). Off the heat, stir in the butter and grated Parmigiano. Add the chopped parsley, mix until glossy and creamy, and serve piping hot.
- Add the calamari with the first ladle of broth. Cooking them gently with the rice keeps them tender; boiling them hard makes them rubbery.
- Keep the broth hot. Cold broth shocks the rice and ruins the creaminess.
- Toast until translucent. The grains should turn slightly clear at the edges — that seals in the creaminess.
- Salt lightly early. The calamari bring natural salt, and the Parmigiano adds more at the end.
- Don't overcook the rice. Taste at 14 minutes; the grains should have a faint chalky core.
- Manteca off the heat. The butter and cheese emulsify into silk only when the pan isn't screaming hot.
| Mistake | Why It Hurts | The Fix |
|---|---|---|
| Overcooking the calamari | Rubber bands instead of tender rings | Add them with the first broth and cook gently; they need only 15 minutes |
| Boiling the broth in hard | Scorched rice, uneven cooking | Simmer gently, one ladle at a time |
| Forgetting to deglaze | Flat flavor, raw alcohol taste | Let the wine bubble until fully evaporated |
| Adding all broth at once | Soupy, overcooked rice | Ladle by ladle, waiting for absorption |
| Skipping the mantecatura | Oily, separated risotto | Off-heat butter and cheese, stirred vigorously |
| Salting too much at the start | Inedible by the end | Season in stages; the cheese and seafood add salt |
- Squid Ink: Stir in 2 teaspoons of squid ink with the tomato concentrate for a dramatic black risotto.
- Spicy Squid: Add a pinch of red pepper flakes with the shallot.
- Lemon Squid: Finish with a squeeze of lemon juice and extra zest.
- Herb Garden: Swap parsley for fresh basil or thyme.
- Calamari Rings Topping: Reserve a few rings, sauté them in butter, and place on top for presentation.
| Storage Method | Details |
|---|---|
| Refrigerator | Store in an airtight container for up to 2 days. |
| Freezer | Not recommended — seafood texture and the creamy emulsion suffer. |
| Reheating | Warm gently in a skillet with a splash of broth, stirring until creamy. |
A delicate seafood risotto deserves bright, mineral whites:
- Vermentino (Liguria) — Saline and crisp, echoes the sea.
- Lugana — Soft and slightly nutty, lovely with the creamy rice.
- Gavi di Gavi — Elegant and dry, won't overpower the calamari.
- Franciacorta Brut — Bubbles cut through the cream beautifully.
| Per Serving (about 1¼ cups) | |
|---|---|
| Calories | 530 |
| Protein | 20 g |
| Fat | 18 g |
| Carbohydrates | 68 g |
| Fiber | 2 g |
Nutrition values are approximate and will vary with brand choices and substitutions.
Can I use frozen calamari?
Yes — thaw completely in the refrigerator and pat dry before cooking. Frozen works beautifully.
What's the difference between calamari and squid?
Nothing — the words are used interchangeably for the same mollusk (calamari is the Italian plural).
Can I make this without wine?
Yes — replace the wine with a splash of broth and a squeeze of lemon juice.
Do I need fish broth?
No. Good vegetable broth is perfect; the calamari themselves provide the seafood flavor as they cook.
How do I know the risotto is done?
The grains should be al dente with a creamy, flowing texture — "all'onda," meaning it ripples when the pan is tilted.
- Risotto ai Gamberi (Volume 3)
- Risotto al Nero di Seppia (Volume 3)
- Risotto con Crema di Zucchine e Gamberi Crudi (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.