Black Squid Risotto


Strain black ink sauce from squid and use it to cook Arborio or Carnaroli rice. Serve the risotto with slices of squid and parmesan cheese. It is a richer version of Italian squid ink pasta.


  • 100 gr Arborio rice or other rice for risotto
  • 30 gr onion, chopped
  • 2 pcs bay leaves
  • 300 ml chicken stock
  • 30 ml olive oil
  • 50 gr Cumi Hitam Pekalongan sauce.



  1. Sweat onion and bay leaves until fragrant. Add rice, mix well. Add chicken stock, cook over low heat until the stock reduced.
  2. Add cumi hitam sauce. Stir well until the rice is half cooked.
  3. Serve risotto with slices of squid on top.