Squid Risotto

Name: Squid Risotto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Calamari (squid) (already cleaned and whole) 8.8 oz; Shallot 1; Tomato paste 2 tsp; Vegetable broth (or fish) 4 ¼ cups; White wine 1.75 oz; Parsley to taste; Butter to taste; Parmigiano Reggiano PDO cheese 1.75 oz; Butter 3 ½ tbsp

it de es fr br

Gluten Free

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Lulù Gargari

Squid risotto is a beloved dish in Northern Italy, especially along the coast where seafood's a big deal. With squid risotto, you get something that feels creamy and a bit fancy—yet it’s really about fresh flavors and simple comfort. Honestly, Carnaroli rice is the real star here. It's what gives this seafood risotto that velvety texture everyone loves. Really, the rice soaks up the tomato concentrate and white wine—making every bite rich and moist. And look, in Italy, folks often finish things off with a bit of butter and Parmigiano, a step called mantecatura, which makes everything taste so so tender and smooth. Fresh parsley is tossed in right at the end for a splash of color and a pop of freshness—perfect with the gentle taste of the calamari.

For anyone who loves classic Italian risotto recipes, this version stays true to tradition but keeps it easy. Which is great. Instead of mixing in a ton of other seafood, this dish really lets the calamari shine. Sometimes cooks add a handful of clams or a bit of shrimp for a bigger seafood kick—especially near the Ligurian or Venetian coasts. Compared to dishes like squid ink risotto, this one's lighter but still packed with flavor, perfect for a weekend dinner. You get those subtle ocean notes, a hint of tangy tomato, and that amazing golden color from the rice and butter. I mean, it all comes together in a way that feels easy but still kinda elegant.

Anyone who’s into easy seafood recipes or wants a taste of traditional Italian dishes will likely make this calamari risotto again and again. And once they see how stress-free and crispy the final result can be with just a bit of patience, they are hooked. For real. With its coastal charm and simple prep, this risotto offers a little slice of Italian seaside life right at your table. Pretty simple.

INGREDIENTS

Carnaroli rice 1.6 cups (320 g)

Calamari (squid) 8.8 oz (250 g) - (already cleaned and whole)

Shallot 1

Tomato paste 2 tsp (10 g)

Vegetable broth 4 ¼ cups (1 l) - (or fish)

White wine 1.75 oz (50 g)

Parsley to taste

Butter to taste

For Creaming: Parmigiano Reggiano PDO cheese 1.75 oz (50 g); Butter 3 ½ tbsp (50 g)

Preparation

How to prepare Squid Risotto

To prepare the squid risotto, first make the Vegetable broth and keep it warm. Move on to the squid (if they are not already cleaned, consult our guide "How to clean squid" for more details): detach the head and tentacles 1, remove the cartilage pen 2 and rinse everything under running water. Then cut the body into rings 3 and the tentacles into pieces.

Chop the parsley leaves 4, then peel and chop the shallot 5. In a pot, add a knob of butter and the chopped shallot 6.

Let it season for a couple of minutes 7, then add the rice 8 and deglaze with the white wine 9.

Add a ladle of broth 10, salt 11 and add the squid 12. Cook the rice by moistening it with the broth a little at a time, waiting each time for the liquid to be absorbed before adding more.

Add the tomato paste and complete cooking 13. When the risotto is cooked, turn off the heat and cream with butter 14 and grated Parmigiano Reggiano 15.