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.
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.
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.
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.
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.
Remove from heat and stir in butter, Parmesan, and lemon zest.
Let rest for 1–2 minutes before serving.
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.
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.
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.
4 servings