Squid Ink Risotto

Black, dramatic, and deeply savory — squid ink risotto is one of the most striking dishes you can serve during a fast. Shellfish and other invertebrates are always permitted in Orthodox fasting, making squid a protein-rich cornerstone of fasting cooking. The ink itself adds a subtle brininess and an extraordinary jet-black color that makes every plate a statement.

This is restaurant-quality fasting food that happens to be entirely compliant with oil-day rules. White wine is permitted on days when oil is allowed.

FASTING LEVEL: Fast With Oil (wine and oil permitted; shellfish/invertebrates always permitted during fasting)

SERVINGS: 4
TIME: 45 minutes

INGREDIENTS:
- 300 g Arborio or Carnaroli rice
- 400 g fresh squid, cleaned, bodies cut into rings and tentacles halved
- 2 sachets (8 g total) squid ink (available at fishmongers or specialty stores)
- 150 ml dry white wine
- 1 litre hot fish stock or vegetable broth, kept warm on a back burner
- 1 large shallot, finely diced
- 4 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil
- Zest of 1 lemon
- Juice of half a lemon
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- Salt and black pepper to taste
- Extra olive oil for finishing

METHOD:
1. Heat 2 tablespoons olive oil in a wide, heavy-bottomed pot over high heat. Add the squid rings and tentacles. Sear for 1-2 minutes until just opaque — do not overcook. Remove immediately and set aside.
2. Reduce heat to medium. Add the remaining tablespoon of oil and the shallot. Cook for 3-4 minutes until translucent.
3. Add garlic and stir for 30 seconds. Add the rice and stir to coat every grain in oil. Toast for 1-2 minutes until the edges of the rice turn slightly translucent.
4. Pour in the white wine. Stir until fully absorbed.
5. Begin adding the warm stock one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. This should take 18-20 minutes.
6. When the rice is nearly al dente and you have one or two ladles of stock remaining, stir in the squid ink. The risotto will turn a dramatic, glossy black.
7. Add the final stock, the reserved squid, lemon zest, and lemon juice. Stir gently for 1 minute to warm the squid through.
8. Remove from heat. Season with salt and pepper. Drizzle with a thread of raw olive oil and scatter with parsley. Serve immediately in warmed bowls.

NOTES:
- Squid must be cooked either very briefly (1-2 minutes) or very long (45+ minutes) — anything in between produces rubber. For risotto, the quick sear followed by a brief warm-through at the end is the correct approach.
- Squid ink is sold in small sachets at fishmongers, Italian specialty stores, and online. It keeps for months in the freezer.
- The risotto should be loose and flowing (all'onda — "like a wave") when it hits the plate. It will tighten as it sits, so err on the side of slightly too liquid.
- Shellfish (squid, shrimp, mussels, clams, octopus) are always permitted during Orthodox fasting because they are invertebrates, not fish. This makes them invaluable for protein during long fasting periods.
- For an even more dramatic presentation, reserve a few whole tentacles from the sear and place them on top of each serving.

NUTRITION (per serving, approximate):
Calories: 430 | Protein: 24 g | Carbohydrates: 52 g | Fat: 12 g | Fibre: 1 g