Risotto nero

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

My first experience of rice black with squid ink was the arroz negro I enjoyed in Spain fourteen years ago. I had known about it and Italian risotto nero, but had never experienced either, as few London restaurants served them at that time. The version I had was sort of grey, but had a delicate flavour of the sea. Back in London, tiny sachets of squid ink were the only thing imported then. We would cut these open and boil them in the stock to get the most out of them.