Risotto Nero

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 9 ratings

Originally from Venice this dish would often use cuttlefish ink to give it its distinctive black colour, our recipe uses squid ink and is served garnished with lemon, garlic and parsley then topped with pan seared squid.

recipe updated 9 Nov 2023


  • Garlic clove icon
    Garlic clove
  • Shallot icon
    75 g
  • White wine icon
    White wine
    100 g
  • Squid icon
    400 g
  • Lemon icon
    1 tablespoon
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Fresh parsley icon
    Fresh parsley
    5 sprigs
  • Lemon zest icon
    Lemon zest
    1 tablespoon
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Arborio rice icon
    Arborio rice
    300 g
  • Squid ink icon
    Squid ink
    3 tablespoons
  • Fish stock icon
    Fish stock
    600 g
  • Butter icon
    30 g
  • Olive oil icon
    Olive oil
    as needed


  • kCook icon Wooden spoon
  • kCook icon Skillet pan
  • kCook icon kCook Multi
  • kCook icon Medium bowl
  • kCook icon Medium cast iron skillet
  • kCook icon Small bowl
  • kCook icon Kcook bowl
  • kCook icon Serving plate

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Add squid, lemon and salt & pepper to a clean medium bowl
  4. Marinate in fridge - approx 1 hr
  5. Add garlic clove to a clean small bowl
  6. Add fresh parsley and lemon zest to the dressing
  7. Set aside
  8. Fit stir tool to kCook bowl
  9. Add olive oil to the kCook bowl
  10. Fit kCook bowl to kCook Multi
  11. Attach lid to kCook bowl
  12. Heat with filler cap removed - 140°C, speed 3
  13. Then add arborio rice to the kCook bowl
  14. Turn direct prep attachment to position 1
  15. Slice shallot into the kCook bowl with direct prep attachment
  16. Turn direct prep attachment to position 2
  17. Add garlic clove to the kCook bowl
  18. Cook with filler cap removed - 4 min, 98°C, speed 4
  19. Then add white wine and squid ink to the kCook bowl
  20. Add salt & pepper to the kCook bowl to taste
  21. Cook with filler cap removed - 5 min, 120°C, speed 4
  22. Then add fish stock to the kCook bowl
  23. Cook with filler cap removed - 10 min, 98°C, speed 4
  24. Then add butter to the kCook bowl
  25. Stir with filler cap removed - 30 sec, 62°C, speed 4
  26. Transfer seafood to medium cast iron skillet
  27. Add olive oil to the medium cast iron skillet
  28. Heat
  29. Fry until just cooked - approx 2 min
  30. Serve
  31. Drizzle dressing
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