A striking jet-black risotto infused with squid ink and seafood stock, topped with whimsical parmesan crisps shaped like little ghosts. Creamy, savory, and eerie, this dish is both a feast for the palate and the eyes.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 30 minsTotal Time 45 minsFor the risotto
2 tbsp olive oil
1 small onion or shallot, finely diced
2 cloves garlic, minced
1 ½ cups Arborio rice (or Carnaroli for extra creaminess)
½ cup dry white wine
4 cups seafood stock (warm, kept in a saucepan)
2 sachets (about 2–3 tsp) squid ink (from fishmonger or specialty store)
2 tbsp unsalted butter
½ cup freshly grated Parmesan cheese
Zest of ½ lemon
Salt & black pepper, to taste
For the ghostly parmesan crisps
1 cup finely grated Parmesan cheese
Black sesame seeds or black peppercorns (for eyes)
Make the ghostly parmesan crisps
1
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place tablespoonfuls of Parmesan in ghost-like shapes on the sheet (elongated ovals with a jagged bottom).
Add 2 sesame seeds or peppercorns near the top of each to mimic “eyes.”
Bake for 5–6 minutes , until cheese is melted and golden.
Remove carefully and let cool to harden.
Start the risotto base
2
Heat olive oil in a large saucepan over medium heat.
Add onion and cook until translucent (3–4 minutes ).
Stir in garlic, cook 1 more minute.
Add rice, stir to coat in oil, and toast lightly for 2 minutes .
Deglaze and simmer
3
Pour in white wine and cook until almost fully absorbed.
Add one ladleful of warm seafood stock and stir continuously until absorbed.
Repeat, adding stock a ladle at a time, stirring often, for 18–20 minutes , until rice is al dente and creamy.
Add squid ink
4
Stir in squid ink during the last 5 minutes of cooking, blending until the risotto turns a glossy black.
Adjust seasoning with salt and pepper.
Finish the risotto
5
Remove from heat and stir in butter, Parmesan, and lemon zest.
Let rest for 1–2 minutes before serving.
Plate & garnish
6
Spoon risotto into bowls, smoothing the surface.
Place a ghostly parmesan crisp upright in each serving.
Optional: drizzle a touch of olive oil for shine.
Serving Suggestions
7
Serve with a crisp white wine (like Pinot Grigio or Albariño).
Add grilled shrimp or scallops for extra indulgence.
Present in black bowls for dramatic effect.
Tips & Variations
8
Vegetarian version: Replace seafood stock with vegetable stock and omit squid ink (use black garlic paste for color instead).
Extra spooky: Swirl sour cream on top into a spiderweb design before placing crisps.
Make-ahead tip: Parmesan crisps can be made 1 day in advance and stored in an airtight container.
Ingredients For the risotto
2 tbsp olive oil
1 small onion or shallot, finely diced
2 cloves garlic, minced
1 ½ cups Arborio rice (or Carnaroli for extra creaminess)
½ cup dry white wine
4 cups seafood stock (warm, kept in a saucepan)
2 sachets (about 2–3 tsp) squid ink (from fishmonger or specialty store)
2 tbsp unsalted butter
½ cup freshly grated Parmesan cheese
Zest of ½ lemon
Salt & black pepper, to taste
For the ghostly parmesan crisps
1 cup finely grated Parmesan cheese
Black sesame seeds or black peppercorns (for eyes)
Directions Make the ghostly parmesan crisps
1
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place tablespoonfuls of Parmesan in ghost-like shapes on the sheet (elongated ovals with a jagged bottom).
Add 2 sesame seeds or peppercorns near the top of each to mimic “eyes.”
Bake for 5–6 minutes , until cheese is melted and golden.
Remove carefully and let cool to harden.
Start the risotto base
2
Heat olive oil in a large saucepan over medium heat.
Add onion and cook until translucent (3–4 minutes ).
Stir in garlic, cook 1 more minute.
Add rice, stir to coat in oil, and toast lightly for 2 minutes .
Deglaze and simmer
3
Pour in white wine and cook until almost fully absorbed.
Add one ladleful of warm seafood stock and stir continuously until absorbed.
Repeat, adding stock a ladle at a time, stirring often, for 18–20 minutes , until rice is al dente and creamy.
Add squid ink
4
Stir in squid ink during the last 5 minutes of cooking, blending until the risotto turns a glossy black.
Adjust seasoning with salt and pepper.
Finish the risotto
5
Remove from heat and stir in butter, Parmesan, and lemon zest.
Let rest for 1–2 minutes before serving.
Plate & garnish
6
Spoon risotto into bowls, smoothing the surface.
Place a ghostly parmesan crisp upright in each serving.
Optional: drizzle a touch of olive oil for shine.
Serving Suggestions
7
Serve with a crisp white wine (like Pinot Grigio or Albariño).
Add grilled shrimp or scallops for extra indulgence.
Present in black bowls for dramatic effect.
Tips & Variations
8
Vegetarian version: Replace seafood stock with vegetable stock and omit squid ink (use black garlic paste for color instead).
Extra spooky: Swirl sour cream on top into a spiderweb design before placing crisps.
Make-ahead tip: Parmesan crisps can be made 1 day in advance and stored in an airtight container.
Black Squid Ink Risotto with Ghostly Parmesan Crisps
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