🇮🇹 Italian · Risotto
🦑 Risotto al Nero di Seppia
Risotto al Nero di Seppia
A striking jet-black Venetian risotto colored and flavored by squid ink, its briny depth built around tender pieces of cuttlefish or squid cooked directly into the rice.
This risotto showcases the same squid ink used in Veneto's black pasta, worked instead directly into a seafood risotto, its dramatic black color and deep briny flavor making it a signature dish of Venice's lagoon cuisine.
Ingredients
Equipment: Wide, heavy-bottomed pan, Ladle
- 320 g (1½ cups) Carnaroli or Vialone Nano rice
- 500 g (1.1 lb) cuttlefish or squid, cleaned and sliced, ink sacs reserved (or 2 sachets squid ink)
- 1.2 L (5 cups) hot fish or vegetable stock
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 150 ml (⅔ cup) dry white wine
- 60 ml (¼ cup) extra virgin olive oil, plus more for serving
- Fresh parsley, chopped
- Salt and chili flakes, to taste
Method
- If using fresh ink sacs, carefully extract and reserve the ink; otherwise use prepared squid ink sachets.
- Warm the olive oil in a wide pan and sauté the onion and garlic until softened.
- Add the cuttlefish or squid and sear briefly.
- Add the rice and toast for 2 minutes, then add the wine and let it absorb.
- Stir in the squid ink, turning the rice a deep black.
- Begin adding the hot stock a ladle at a time, stirring frequently, for about 16–18 minutes.
- Once the rice is creamy with a slight bite, remove from the heat and stir in a final drizzle of olive oil.
- Season with salt and chili flakes, finish with parsley, and serve immediately.
Chef Tips
- Don't overcook the squid or cuttlefish, which toughens quickly — a brief sear early on is usually enough, as it continues cooking gently in the rice.
- Prepared squid ink sachets are a reliable, mess-free substitute if you're not sourcing whole cuttlefish with ink sacs intact.
- No cheese is traditionally added to seafood risotto, letting the squid ink and seafood flavors stand clearly.
Common Mistakes to Avoid
- Overcooking the squid or cuttlefish, resulting in a rubbery texture.
- Adding Parmigiano out of habit, which clashes with the delicate seafood flavors in this specific risotto.
- Using too little squid ink, missing the dish's dramatic color and briny depth.
Nutrition (per serving)
Health Benefits
- Squid and cuttlefish are lean sources of protein and provide selenium and B12.
Cultural Note
Risotto al nero di seppia is a signature dish of Venice's lagoon cuisine, showcasing the same squid ink tradition found in the region's black pasta dishes.
Storage & Serving
Storage: Best eaten immediately; seafood risotto does not hold or reheat well.
Reheating: Not recommended; the seafood toughens significantly upon reheating.
Serve with: A crisp, dry white wine such as Soave