Original Viral Black Mushroom Skull Risotto – 5 Chef Secrets for Perfect Halloween Results

Over 30 million people watched these little mushroom skulls take over Instagram & TikTok, and for good reason: this dish looks like pure gothic drama on a plate, but tastes like pure restaurant-quality comfort food. Welcome to the official home of the viral Black Skull Mushroom Risotto!

If you came here from my viral Reel, you already know the vibe. Most Halloween food looks cool on camera and tastes like sugary cardboard in real life. Not here. At Bacon & Spice, flavor always comes first. This creamy black risotto is packed with an incredible flavor balance of smoky bacon, earthy sautéed mushrooms, creamy Arborio rice, savory black garlic paste, sweet onions, salty parmesan & bright lemon into a flavor masterpiece. Then turning the entire dish into a moody black with just a few drops of squid ink for a wonderful umami flavor (you can use black food coloring if preferred) and topping it with oven-roasted mushroom skulls. Whether you’re throwing an epic spooky dinner party or just want to treat yourself to a dark, cozy October dinner, here is the full masterclass on how to carve the skulls and cook the creamiest, spookiest risotto of your life!

To watch my viral reel head over to @baconandspice on Instagram, Facebook or TikTok to see why so many people love it!! I first created this recipe well over a year ago but people love it every season I share it!

Breaking Down the Flavor Profile- If you’ve never cooked with squid ink or black garlic before, don’t let the dark look or name intimidate you! Squid ink features a very smooth, subtle, slightly briny, ocean-like saltiness that acts as a natural flavor enhancer. It is NOT fishy!!! When you layer it together with a teaspoon of sweet, fermented black garlic purée, it creates an absolute umami punch that grounds the entire dish. That rich depth balances out beautifully against the smokiness of the crisp bacon, the sharp saltiness of the grated Parmesan cheese, the earthiness of the roasted mushroom skulls, and a final splash of fresh lemon juice to brighten up the palate. It is a complex, restaurant-quality comfort food experience that tastes even better than it looks on camera!

The Great Green Poo & Squid Ink Debate– When this risotto took over social media, a hilarious wave of panic broke out in my comment sections. Some people started fiercely warning each other that eating a pitch-black food dyed meal meant they were going to wake up with green bathroom surprises the next morning! But here is the secret: There is absolutely zero artificial black food dye hidden in this recipe. Instead, we are achieving that stunning, dramatic midnight color naturally by using a tiny splash of rich, savory squid ink. Not only does squid ink provide a flawless gothic look without the chemical after-effects of food dye, but it also adds an incredible layer of deep umami flavor that artificial coloring could never match!

Here is what your finished skulls should look like before and after a quick roast in the oven:

Chef Jen’s Pro-Tips for Perfect Black Skull Mushroom Risotto

Carving these spooky little mushroom skulls is incredibly easy once you get the rhythm down, but a few professional kitchen tricks will ensure your Halloween centerpiece looks flawless without turning into a mushy mushroom mess (and nobody wants a mushy mushy!).

• The Carving Hack: To get perfectly circular, creepy eye sockets without snapping your mushroom caps, bypass a knife entirely. I find using a sturdy reusable straw or the narrow spout of a small metal kitchen funnel works best to cleanly pop the pieces out. This technique works best if your mushrooms are fresh & firm as it will punch straight through the cap. If they are shriveled or drying out it will just crush & squish them. Once the eyes are set, use a simple toothpick to gently score the vertical lines for the teeth and nose cavity.
• The “Make-Ahead” Party Trick: If you are hosting a busy Halloween movie night, gothic event or a moody autumn dinner party – do not stress about carving these live! You can completely slice, carve, and roast your mushroom skulls the day before! Once cooled, store them in an airtight container in the fridge, and simply pop them on top of your warm, velvety rice right before serving to bring them back to temperature.
  👩‍🍳Chef’s Tip: When storing them, I recommend placing a paper towel underneath the mushrooms in the container to absorb any excess juices so they don’t get soft. Make sure to arrange them in a single layer and don’t pile them on top of each other so they keep their shape. If you need to stack them, use a sheet of baking paper or extra paper towel between the layers.
• High-Altitude Adjustments: Having cooked extensively in high-elevation areas like Bozeman, Montana, I know firsthand how tricky rice and moisture retention can be in mountain climates. If you are making this recipe at a high altitude, the cooking liquid evaporates much faster. I highly recommend keeping an extra 1/4 cup to 1/2 cup of warm chicken stock (or water) on hand beyond the standard amount to ensure your Arborio rice achieves that perfect, creamy, restaurant-quality bite without drying out. Your stock should be kept warm with a lid on to prevent any excess evaporation during the cooking process.
• Managing Kitchen Humidity: Ambient humidity plays a massive role in how food reacts. While this rich, savory umami risotto loves moisture, keep an eye on your pan. If your kitchen is running warm or dry from winter heating, don’t be afraid to swirl in a tiny extra pat of butter or a drizzle of olive oil right before plating to lock in that glossy, velvety texture.

🍽️ How to Serve This as an Everyday Mushroom Risotto

While the hand-carved mushroom skulls look spectacular for a Halloween party theme, this recipe is way too delicious to only make once a year! If you want a cozy, elegant weeknight comfort food dinner, just skip the carving step entirely. Simply slice your button mushrooms normally and sauté them right into the pan with your bacon. It makes an incredibly rich, savory delicious mushroom risotto that you can proudly serve for a regular family dinner, a fancy date night, or a cozy Thanksgiving side dish all winter long!

~Chef Jen❤️

Viral Black Squid Ink Mushroom Skull & Bacon Risotto

Yield: 4

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

The original viral pitch black garlic risotto topped with creepy, oven-roasted mushroom skulls! This spooky, easy Halloween dinner recipe is deeply savory flavors. Enjoy a perfect balance of smoky bacon, sweet onions, an umami kick from squid ink, bright fresh lemon and salty parmesan that is guaranteed to thrill your party guests

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Ingredients

• 300g (6-8 medium) button mushrooms (shaped into skulls)
• 2 Tbsp olive oil (divided)
• 1 Tbsp butter
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 cup raw mushrooms (chopped, separate from skulls)
• 4 strips bacon, diced
• 1.5 cups Arborio rice
• 0.5 cup dry white wine
• 5 cups chicken stock
• 0.5 cup Parmesan cheese, grated
• 1 tsp black garlic purée
• 1 to 2 tsp squid ink (for that dramatic pitch black color)
• *You could try black food coloring but that will alter the flavor and I don't recommend it
• 1 tsp lemon juice
• A pinch of salt and black pepper

Instructions

1. Turn on oven to 355F/180C fan forced (or 400F/200C regular oven) and line a tray with baking paper.
2. Create your mushroom skulls- slice the mushroom vertically. Pop out 2 eyes using a small funnel spout or sturdy straw. Then use a toothpick to gently carve out the nostrils and teeth. (For step-by-step carving photos and visual tips, scroll up to the main body of this post).
3. Place the skulls on your baking tray, brush with a little olive oil and sprinkle lightly with salt. Roast at 400F/ 180C for approximately 7minutes. You want them cooked but not mushy. Leave to cool on a paper towel.
4. Finely dice your onion, garlic, 1 cup of raw mushrooms (not the skulls!) and bacon then set aside.
5. Warm stock in a saucepan and keep simmering with a lid on.
6. In a wide pan, heat 1 Tbsp olive oil over medium heat & 1 Tbsp butter. Cook diced bacon until crispy then remove half to stir in towards the end.
7. Leave the bacon oil in the pan and sauté onion until soft, add minced garlic and stir then add 1 cup chopped mushrooms and cook until softened.
8. Add rice, stirring to coat in remaining oil until glossy. (Add more butter or olive oil if your pan is dry)
9. Pour in white wine and stir until absorbed.
10. Next add hot stock, 1/2 cup at a time, stirring every 30 seconds to 1 minute until absorbed before adding more. (Cook 18-22 minutes until rice is creamy but al dente)
11. Mix 2-3 drops squid ink (or black food coloring) with 1-2 Tbsp warm stock or water if you used it all up. Stir into risotto with Parmesan, remaining bacon and 1 tsp black garlic purée. *Add more squid ink if a darker color is preferred but taste as you go so you don't over do it!
12. Stir in 1 tsp lemon juice or vinegar.
13. Spoon risotto into shallow black or slate bowls. Arrange skull mushrooms and enjoy!

Notes

Plating Trick: To make this deep, moody black garlic risotto look like absolute gothic drama on a plate, I love to serve it inside shallow matte black or slate bowls. The contrast makes the roasted white mushroom skulls pop beautifully! Rice dishes are always best enjoyed when served fresh, so whenever I present this family-style at a party, I always make sure it goes straight from the hot stove to the table to stay completely fresh for my guests.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 412Total Fat: 21g

Nutritional values provided are automated estimations only and can vary based on portion precision, preparation techniques, ingredient freshness, and specific commercial brands used. This recipe is intended for informational and entertainment purposes only. I am a home cook and culinary graduate sharing my personal recipes, not a registered dietitian or certified nutritionist, and this information should not be taken as professional medical or health advice.

Looking for the Viral Easy Halloween Food Trend?

If you recently saw The Nightmare Before Asanebo Skull Mushroom Risotto style video circulating across social media platforms and want the authentic source, you are in the exact right place! While alternate versions online might try to put a spin on it with a sudden splash of soy sauce or alternate camera angles, I originally created, styled, and published this exact visual concept well over a year ago. It hit 1.2 million views during its initial launch before exploding to over 30 million views this season.

It is incredibly flattering to see prominent accounts and multi-million follower restaurant pages replicating this precise, frame-by-frame visual presentation—proving that this unique spooky styling is a total global favorite. This step-by-step Bacon and Spice master tutorial gives you the authentic, chef-tested technique behind those hand-carved skullshrooms to guarantee your rich, savory, umami risotto base turns out perfectly creamy and structurally flawless every single time.