Risotto al Nero di Seppia (Rice with Cuttlefish Ink)

Risotto al Nero di Seppia (Rice with Cuttlefish Ink)

Alessandro Clemente

Venetian cooking is heavily influenced by the canals and waterways that wind themselves through the ancient city. In days past, fisherman would arrive into the Venetian port after time away in the Adriatic Sea laden with delicacies from the sea. As such, many Venetian recipes are strongly influenced by the local seafood offerings. These ingredients were often cooked very fresh, with cooks running from the ports with their arms full. One favorite sea inspired recipe of ours is for Risotto al Nero di Seppia. This black Risotto is colored with squid ink and has an incredibly rich, thick taste. Check out our recipe for crafting a truly Venetian style risotto.

What You’ll Need

  • ¼ cup olive oil
  • One chopped yellow onion
  • One chopped clove of garlic
  • 10 ounces of cleaned squid, cut into thin strips
  • 1 teaspoon of squid ink
  • ½ cup dry white wine
  • 7 ounces peeled tomatoes
  • 14 ounces risotto
  • ½ stick of butter
  • 4 cups fish stock
  • Handful fresh cut parsley

What You’ll Do

  1. Sautee half the onion in olive oil until browned. Add the garlic and the squid into the sautee pan. Add the squid ink here.
  2. Cook for several minutes before adding th dry white wine and the tomatoes. Season with salt and pepper to taste.
  3. Leave on the heat and allow to simmer for 30 minutes until squid is soft and tender. You may need to add a bit of water here to keep the pan saucey.
  4. In a separate pan saute the other half of the onion with your butter.
  5. Add the rice to the pan and let toast for a minute. Make sure it is fully covered in butter.
  6. Add 1 cup of the fish stock and allow to simmer. As the stock reduces, continue adding the fish stock cup by cup.
  7. Allow to cook for ten minutes. Add your squid and onion sauce mixture. Continue to cook for 10 more minutes.
  8. After 20 minutes of cooking your risotto should be al dente (slightly firm) and should be in plenty of liquid.
  9. Remove from heat and toss your risotto roughly, emulsifying the liquid.
  10. Place onto a plate and top with parsley. This dish is best served piping hot.

Nothing is more Venetian than squid ink risotto! Check out our simple and traditional recipe here! Let us know what you think!

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