Risotto Negro with Squid and Shrimp Recipe

This Risotto Negro with Squid and Shrimp recipe brings together creamy Italian risotto, briny squid ink, saffron, white wine, tender squid, and head-on shrimp for a dramatic seafood dish with deep Mediterranean flavor. Featured on Bring on the Karbs, this recipe from Erica and Josh Karbelnik transforms simple ingredients like carnaroli rice, shrimp stock, garlic, shallots, and Pecorino Romano into a bold, comforting, restaurant-worthy meal you can recreate at home.

The Inspiration

Risotto negro, also known as black risotto, draws inspiration from coastal Italian and Mediterranean seafood traditions where rice, shellfish, squid, wine, and aromatic stock come together in one deeply flavorful pan. The striking black color comes from squid ink, an ingredient prized for its subtle oceanic richness, glossy appearance, and ability to turn a familiar risotto into something memorable and visually stunning.

In this version from Bring on the Karbs, Erica and Josh Karbelnik lean into the playful, improvised spirit of the show, building a dish that feels both elegant and relaxed.

This recipe fits the energy of Bring on the Karbs perfectly because it celebrates carbohydrates in one of their most luxurious forms: creamy risotto. Carnaroli rice is slowly cooked with warm shrimp stock, white wine, saffron, garlic, and shallots until it becomes tender, rich, and velvety.

The squid ink gives the risotto its signature color and deep savory character, while the shrimp and squid add freshness, sweetness, and a satisfying seafood finish. It is the kind of dish that looks impressive on the plate but still comes from a familiar, comforting cooking process: stir, simmer, taste, and build flavor.

Ingredients

• 1 cup carnaroli rice
• 2 shallots, diced fine
• 4 cloves garlic, minced
• 2 L shrimp stock (or substitute chicken stock)
• 1 cup plus 1/4 cup dry white wine, divided
• 2 g saffron
• 2 tbsp squid ink
• 6 head on shrimp
• 1 squid, cleaned and broken down
• 2 tbsp olive oil
• 2 tbsp butter
• 20g Pecorino Romano cheese
• Kosher salt

Method

• Heat a large skillet with olive oil over medium heat. Heat stock in a separate pot on the stove.
• Add shallots and garlic to the skillet and cook until transluscent. Add rice to the skillet and stir to toast. Pour in 1 cup of white wine and reduce while stirring.
• Add 1/2 cup of stock and the saffron while stirring with wooden spoon. Keep adding stock as needed while stirring until the rice has cooked. Stir in the squid ink and cheese.
• Add shrimp and squid on top of the rice until cooked through and serve.

Serving Suggestions

This Risotto Negro with Squid and Shrimp is perfect for a special dinner, an intimate date night, a seafood-focused menu, or an elevated weekend meal when you want something that feels restaurant-worthy without leaving home.

Because the dish is rich, briny, and visually dramatic, it pairs beautifully with simple sides that provide freshness and contrast. Serve it with a crisp green salad dressed with lemon vinaigrette, roasted asparagus, grilled broccolini, or lightly charred fennel to balance the creamy rice and deep seafood flavor. A slice of crusty bread can also be served alongside to catch any remaining sauce and add a rustic touch.

For drinks, this black seafood risotto pairs best with a chilled dry white wine, especially the same style used in the recipe. Sauvignon Blanc, Pinot Grigio, Albariño, Vermentino, or a dry sparkling wine will complement the shrimp, squid, saffron, and squid ink without overpowering the dish.

If you prefer a non-alcoholic option, sparkling water with lemon, a citrus-forward mocktail, or chilled green tea can provide a clean and refreshing contrast. When serving this dish for guests, plate it in shallow bowls and place the shrimp prominently on top so the deep black risotto becomes the centerpiece of the table.

Final Thoughts

This Risotto Negro with Squid and Shrimp recipe is a celebration of seafood, Italian risotto technique, and the playful, carb-loving spirit of Bring on the Karbs. With carnaroli rice, squid ink, saffron, shrimp stock, white wine, Pecorino Romano, tender squid, and juicy shrimp, it delivers a deeply savory and comforting dish that feels both dramatic and approachable.

Find more recipes from Bring on the Karbs! here!

Follow us on Instagram and YouTube for behind-the-scene footage and exclusive content!