Risotto Al Nero Di Seppia (venetian Cuttlefish Risotto)

Risotto al Nero di Seppia, or Venetian Cuttlefish Risotto, is a classic dish from the Venetian cuisine that features the unique flavor and color of cuttlefish ink. This creamy and savory risotto is a true delight for seafood lovers.

Gluten Free Dairy Free Main Course Venetian Italian Cuisine Seafood Risotto
Risotto Al Nero Di Seppia (venetian Cuttlefish Risotto)

Ingredients

  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 4 cups fish or vegetable broth
  • 1/4 cup olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 lb cuttlefish or squid, cleaned and cut into small pieces
  • 2 tbsp cuttlefish ink
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. In a saucepan, heat the fish or vegetable broth and keep it warm over low heat.
  2. In a separate large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
  3. Add the cuttlefish or squid pieces to the pan and cook for 3-4 minutes until they turn opaque.
  4. Stir in the Arborio rice and cook for 1-2 minutes until the grains are well coated with the oil.
  5. Pour in the white wine and cook until it is absorbed by the rice.
  6. Reduce the heat to medium-low and add the cuttlefish ink to the rice, stirring constantly to evenly distribute the ink and achieve a uniform black color.
  7. Begin adding the warm broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
  8. Cook the risotto for about 18-20 minutes until the rice is creamy and al dente. Season with salt and pepper to taste.
  9. Remove the pan from the heat and stir in the chopped parsley. If desired, add the grated Parmesan cheese and mix well.
  10. Let the risotto rest for a few minutes before serving. Garnish with additional parsley if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
12g
Fat
10g

Supplies

Saucepan Large pan Wooden spoon Ladle

Tools

Cooking knife Cutting board Grater (if using Parmesan cheese)

Serving suggestions

Serving suggestions: Serve the Risotto al Nero di Seppia with a side of fresh salad and a glass of crisp white wine.

Tips & tricks

Tips: Be patient and stir the risotto constantly to achieve the perfect creamy texture. The cuttlefish ink will give the dish its unique color and flavor.

Cost

$20