Squid ink risotto or risotto al Nero is an elegant and sophisticated course. Served in baked pumpkin, it becomes the perfect Halloween dish to enjoy. This Halloween recipe will both delight your taste buds and be the protagonist at your trick-or-treat party.
Although the squid ink risotto may be “inappropriate” for romantic or business occasions because the ink may stain the teeth in black, it is the perfect dish for a thematic scary Halloween dinner. If the black teeth could embarrass the guests during an ordinary dinner, it will only emphasize the fun mode and encourage guests to get into the role of any Halloween characters.
Moreover, this recipe is rather easy to prepare. You just need to bake the pumpkins ahead of time and cook the squid ink risotto by following the general risotto rules. That is infusing the arborio rice with brandy or wine, pouring in the broth gradually, and enhancing the taste with lots of parmesan. To make this recipe even easier, I skipped the octopus and the shrimps, therefore, you will have your blackest & scariest dish ready in less than one hour.
If you love rice and risottos, don’t miss the following delightful recipes:
Ingredients for squid ink risotto
Another great part of this fun recipe is that the ingredients involved are only a few. However, you need to make sure to find squid ink, maybe order online, because not all grocery stores carry this product. Also, the squid ink is not cheap, so my advice is to buy small amounts as you only need a little amount. And keep in mind that once opened, the ink must be consumed in a couple of days. Therefore, it is better to purchase smaller packs of the ink and unseal/open them right before cooking it. Aso, for am intense black, I used black rice instead of regular arborio rice for risotto. The black rice will cook a bit longer, however, the taste will also be delicious.
Here is the list of ingredients for the black squid ink risotto:
- 1 cup black rice
- 2 cups vegetable broth
- 1/2 cup squid ink
- 1 shot brandy, or 1/2 cup white wine
- 1 medium red onion
- 2 minced cloves garlic
- 2 tbsp olive oil
- pepper to taste
- 1/2 cup shredded parmesan
For serving:
- 2 halves of pumpkin, scraped and baked
- 1 tbsp olive oil
- parmesan to taste
Note: skip the salt! The squid ink is very very salty, it will add enough saltiness to the dish on its own.
How to roast pumpkin?
Initiate the cooking process by preheating the oven to 360 degrees Fahrenheit. While the oven gets to the right temperature, continue by cleaning and cutting the pumpkin in halves. Next, scrape the seeds out and pour in a few drops of olive oil. Grease the inside walls of the pumpkin halves to lock the moisture and they’re ready to be sent to the oven.
Line a parchment baking sheet on a baking tray put the pumpkin on and sent it to bake for 45 minutes to one hour, or until tender and soft.
While the butternut squash is getting done, prepare the squid ink risotto. When done, take them out from the oven. The pumpkins are ready to be stuffed and served.
How to cook the squid ink risotto?
Once you’ve sent the pumpkin halves to roast, it’s time to make the scary delicious squid ink risotto. Peel and finely chop the onion and the garlic cloves. Heat 2 tbsp of olive oil and saute the veggies. Add the black rice and mix, let it cook, and soak in the perfumed oil for about 1 minute. Pour in the shot of brandy and mix again. When the alcohol evaporates, gradually pour in the broth and stir continuously. When the rice has soaked in all the liquids, add a bit more until all the broth is consumed.
Halfway cooking, add the squid ink and gently mix it to coat well the rice. Skip seasoning the risotto with salt because the ink is already very salty. Add only a bit of ground black pepper.
Finally, when the risotto is ready, sprinkle with lots of parmesan and mix again. The risotto is ready to be served.
How to serve the squid ink risotto?
Serve the spooky black yet creamy and delicious squid ink risotto in the baked pumpkin halves. Sprinkle some more grated parmesan on top and get your teeth inked and your belly satisfied! Pair the dish with a refreshing salad such as the cabbage salad with cucumbers and carrots or the country-style tomato salad. Also, to enhance the taste of the sea, delight yourself with a glass of chilled dry white wine.
As they say, Halloween is a real treat, therefore, eat, drink and be scary!
Squid Ink Risotto with Pumpkin
Equipment
- parchment paper
Ingredients
- 1 cup black rice
- 1/2 cup squid ink
- 2 cups vegetable broth
- 2 tbsp olive oil
- 1 shot brandy
- 1 medium red onion
- 2 cloves garlic
- 1/2 cup parmesan shredded
- 1/2 tsp black pepper ground
For serving
- 1/2 small pumpkin 2 halves
- 2 tbsp parmesan
- 1 tbsp olive oil
Instructions
How to bake pumpkin
- Preheat oven to 360 degrees F
- Cut the pumpkin in half and scrape the seeds out
- Grease the insides with olive oil
- Roast for 45 mins to 1 hour
How to cook the squid ink risotto
- Peel and finely chop the onion and the garlic cloves
- Heat 2 tbsp of olive oil and saute the veggies for 3 minutes on medium-low heat
- Add the black rice and mix. Cook for about 1 minute
- Pour in the brandy and mix again
- When the alcohol evaporates, gradually pour in 1/4 cup broth and stir continuously
- When the rice has soaked in all the liquids, add a bit more until all the broth is consumed
- Halfway cooking, add the squid ink and gently mix it to coat well the rice
- Season with ground black pepper
- Sprinkle the parmesan and mix
- Turn off the stove
- Serve in the baked halves of pumpkin with some shredded parmesan on top
