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Risotto Acquerello “Bianco E Nero” With Sauteed Calamari

Cioppino’s is on Canada’s 100 Best Restaurants list for a reason. No other restaurant in Vancouver delivers luxurious Italian dining.  Witness this incredible recipe that’s the ultimate elegant comfort food.

Cioppino’s Risotto Acquerello “Bianco e Nero” with Sauteed Calamari


• 200g RisottoAcquerello

• 2 Roma tomatoes, cubed
• 2 basil leaves, gently sliced
• 2 pouches of black squid ink

• 1 tsp chopped shallot
• 1tsp chopped garlic
• 30 ml dry white wine
• 50 ml prawn jus
• 40 g extra virgin olive oil DOP*

• 2tbsp unsalted butter

• 600 ml lobster or vegetable stock

• 1/2 each chili chopped

• Salt and pepper to liking
• 8 small calamari,  julienned

To make the ink sauce, dissolve the ink from the pouches in lukewarm water.

Sauté the shallot, garlic and chili, in olive oil, add the white wine, the prawn jus and reduce by half. Season only if necessary.

Place in the blender with the butter and reserve the sauce in a warm spot.

To make the risotto base:

Sweat 1/2 chopped white onion in olive oil, add and toast the Acquerello rice and then add a splash of dry white wine.

Once evaporated, add vegetable or lobster stock, one ladle at the time, only adding more when the previous one is completely absorbed by the rice (total liquid about 600 ml).  Continue until done  – 15-18minutes al dente. Finish with a little butter, white pepper and Parmigiano- Reggiano DOP.

Place the ink sauce at the centre of the plate.  Scoop the risotto atop (making a little well in the centre). Quickly sauté the calamari with the tomatoes and the basil in the remaining olive oil, lightly season them with salt and pepper, then place them in the centre of the well.

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