Kitchen Recipe Collection
Italian Risotto al Nero di Seppia (Squid Ink Risotto)
A dramatic, pitch-black risotto originating from Venice, flavored with the ink and tender meat of fresh cuttlefish or squid, carrying a deep briny taste of the sea.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- carnaroli or vialone nano rice
- fresh cuttlefish (seppia) or squid, cleaned, ink sacs reserved
- fish or vegetable broth (hot)
- dry white wine
- onion or shallot (finely chopped)
- garlic
- tomato paste (optional)
- extra virgin olive oil
- butter (small amount)
- fresh parsley
Equipment
- Wide, heavy-bottomed pan
- Small pot (for broth)
- Gloves (for handling ink)
Instructions
- 1
Prepare Cuttlefish
Carefully remove the ink sacs from the cuttlefish (wear gloves to avoid stained hands) and set aside. Slice the cleaned body and tentacles into small, bite-sized pieces.
- 2
Sauté Base
In a wide pan, gently sauté chopped onion and garlic in olive oil until soft but not browned.
- 3
Cook Seafood
Add the chopped cuttlefish to the pan. Sauté for a few minutes until opaque.
- 4
Toast the Rice
Add the rice to the pan. Stir constantly over medium heat for 2-3 minutes until the grains are translucent at the edges (tostatura).
- 5
Deglaze
Pour in the white wine and let the alcohol evaporate completely.
- 6
Add the Ink
Pierce the ink sacs and squeeze the black ink into the pan (or use a small packet of store-bought squid ink). Stir vigorously; the entire dish will instantly turn jet black.
- 7
Simmer and Stir
Begin adding the hot broth one ladle at a time. Stir continuously, waiting until each ladle is almost fully absorbed before adding the next.
- 8
Cook to Al Dente
Continue this process for about 15-18 minutes until the rice is creamy on the outside but still retains a firm bite in the center.
- 9
Mantecatura
Remove the pan from the heat. Stir in a small knob of cold butter and a drizzle of raw olive oil. Whip it vigorously to create a creamy emulsion. (Never add cheese to seafood risotto).
- 10
Serve
Serve immediately on flat plates, garnished with finely chopped fresh parsley to contrast the striking black color.
Cooking Tips
- The ink stains heavily. Be careful with your clothes, wooden spoons, and cutting boards.
- Cuttlefish ink (nero di seppia) has a sweeter, more complex flavor than squid ink, making it the preferred choice in Venice.
Variations
- Spaghetti al Nero di Seppia: The exact same sauce base used to dress long pasta instead of cooking risotto.
Chef's Notes & Storage
- A visually stunning dish that tastes deeply of the sea without being overly 'fishy'.
Nutrition Estimate
420 calories · 18g protein · 65g carbs · 12g fat · 2g fiber per serving
