Borage Risotto with Squid

Name: Borage Risotto with Squid
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: Vialone nano rice 1 ¾ cup; Borage (to clean) 1.1 lbs; Calamari (squid) medium 6; Dry white wine 1 glass; Parmigiano Reggiano PDO cheese (to be grated) 1.5 oz; Butter cold 1 ½ tbsp; Extra virgin olive oil to taste; Fine salt to taste

it br es fr de

Gluten Free

Difficulty: Average
Prep time: 30 min
Cook time: 25 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Borage risotto with calamari—now that's a dish that blends Ligurian tradition with a real love for the sea. I mean, in Liguria, borage has been around forever, especially in classic dishes like pansoti. But here, it turns into a borage risotto that’s both rustic and kinda fancy. The tender leaves of borage bring this fresh, almost sweet flavor to the rice—adding a touch of the wild to the Italian risotto vibe. And you know what? When you add calamari, it makes every bite feel way, way special.

The colors? Absolutely stunning—shades of green from the herbs and those golden squid rings on top. Really pretty. Folks around the Ligurian coast are masters at mixing seafood with local herbs, and this dish, for sure, shows off that tradition. On the taste side, you get this cool mix of flavors and textures. The rice comes out moist and creamy, but it still has a bite, while the calamari adds a tender chew. It pairs perfectly with the herby base.

And look, some in Liguria like to add a sprinkle of lemon zest for a tangy finish. Which is great. And it makes the seafood risotto pop even more. Not something you see at every Italian table, but it really stands out for those wanting to explore unique regional offerings. Honestly, this dish is such a great example of how local ingredients—like wild borage—can totally change your expectations of Mediterranean seafood dishes.

If you're into borage recipes or just looking for new spins on calamari recipes, this meal really, really has a lot to offer. It’s one of those gourmet risotto recipes that makes you appreciate Northern Italy’s culinary creativity. The flavors, colors and textures will make you want to dive deeper into what Liguria offers—beyond the usual tomato or mushroom risottos. So here's the thing: can't go wrong with this one.

How to prepare Borage Risotto with Squid

To make the borage risotto with squid, first clean the borage and separate the leaves from the stems 1. Immerse the leaves in a pot of boiling water 2 and blanch them for a few minutes, then drain, making sure to save the cooking water 3, which will be used to cook the rice.

Transfer the borage to a bowl with cold water to stop the cooking and maintain the color 4. Drain the leaves and transfer them to a blender 5 along with a ladle of their cooking water 6.

Add a drizzle of oil 7 and blend with an immersion blender 8 to obtain a smooth and homogeneous cream 9.

Now start cooking the risotto: toast the rice in a very hot pan 10 with a pinch of salt 11, then deglaze with white wine 12.

When the alcohol has evaporated, pour in a ladle of the borage cooking water and wait for the liquid to be absorbed before adding the next one 13. Proceed this way to cook the rice, in the meantime deal with the squid: remove the insides and the bone by rinsing them thoroughly under running water 14, then remove the skin 15.

Cut the squid into thin slices 16, then place them in a pan with a drizzle of oil 17 and sauté them over high heat for a few minutes 18.

Meanwhile, the rice will be almost cooked, so add the borage cream 19 and mix everything together. With the heat off, mix in the butter 20 and grated Parmigiano Reggiano DOP 21.