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Risotto Nero del Mare

Risotto nero ai frutti di mare

Squid-ink Carnaroli risotto with prawns, clams, mussels and calamari, finished with fermented tomato and a crisp aubergine-herb nest.

Squid-ink Carnaroli risotto with prawns, clams, mussels, calamari and crispy aubergine garnish.

Squid-ink Carnaroli risotto with prawns, clams, mussels and calamari, finished with fermented tomato and a crisp aubergine-herb nest.

Written for 1 main course

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Ingredients

Serves 1

Risotto

  • Carnaroli rice90 g
  • Shallot, fine brunoise20 g
  • Garlic, finely grated2 g
  • Extra-virgin olive oil15 ml
  • Dry white wine60 ml
  • Sea Brodo, keep hot; use as needed750 ml
  • Squid ink10 g
  • Fermented tomato, blend the fermented tomato flesh to a smooth passata20 ml
  • Cultured butter30 g
  • Parmigiano Reggiano25 g

Seafood

  • Large prawns2 each
  • Clam meat50 g
  • Mussel meat50 g
  • Baby calamari, scored40 g
  • Clean clam shells, optional for plating3 each
  • Clean mussel shells, optional for plating3 each

Finish

  • Crispy Melanzane Herb Nest1 portion
  • Extra-virgin olive oilto finish
  • Fresh lemon zestto finish
  • Baby herbsto finish
  • Maldon sea salta few flakes

Method

  1. Season the prawns lightly and sear in olive oil for about 1 minute per side. Remove and keep warm.

  2. Sauté the calamari quickly for about 45 seconds, then remove. Warm the clam and mussel meat gently in a little Sea Brodo.

  3. Sweat the shallot in olive oil until translucent. Add the garlic briefly without colouring.

  4. Add the Carnaroli rice and toast for about 2 minutes.

  5. Deglaze with white wine and reduce almost completely.

  6. Add hot Sea Brodo gradually and cook for about 17-18 minutes, stirring gently.

  7. During the final 2-3 minutes, stir in the squid ink and fermented tomato passata.

  8. Remove from the heat and fold in the cultured butter and Parmigiano until smooth, glossy and flowing.

  9. Spoon into a warm shallow bowl. Arrange the prawns, clam meat, mussel meat and calamari over the risotto.

  10. Add a few cleaned shells only if desired for presentation, then crown with the Crispy Melanzane Herb Nest and finish with olive oil, lemon zest, herbs and salt.

Chef’s notes

  • The source uses Parmigiano in this seafood risotto; it is retained because it is part of this specific recipe, even though cheese with seafood is not universal in Italian cooking.
  • The uploaded source gives no quantified Sea Brodo recipe, so that foundation has deliberately not been invented.
  • Use only scrubbed, sanitised empty shells for decorative plating and never let decorative shells substitute for properly handled cooked shellfish.

Allergens and diet

Shellfish. Fish. Mollusc. Milk. Celery. Alcohol.

Last refined · September 2026