Riso al Nero di Seppia Recipe Guide

Riso al Nero di Seppia, or Black Cuttlefish Risotto, is a quintessential dish from Italy’s coastal regions, particularly Venice and Chioggia, where fresh cuttlefish is abundant. The dish stands out for its deep, rich flavor, which is enhanced by the ink of the cuttlefish, giving it its characteristic black color. Let me show you how I make this dish, which, from my own personal experience, is an exciting and bold way to impress anyone at your dinner table.

Notes on What to Expect:

This dish is rich and creamy with a strong seafood flavor from the cuttlefish and its ink. It may seem intimidating due to its deep black color, but the taste is utterly comforting and luxurious. Expect a satisfying meal with a slight briny taste, balanced with the creaminess of the risotto.

Ingredients:

• 400g Arborio rice (or Vialone Nano for a more traditional texture)
• 500g fresh cuttlefish (or squid, cleaned and chopped into small pieces)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup dry white wine
• 1 liter fish or vegetable stock
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• 1-2 sachets of cuttlefish ink (or bottled ink)
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Equipment Needed:

• Large pan
• Wooden spoon
• Knife and cutting board
• Ladle for stock
• Medium saucepan for the ink sauce
• > Go get the must-have equipment and ingredients for making a Savory  #Riso al Nero di Seppia now.

Prep Time: 15 minutes

Cost of Ingredients: Moderate (depending on the availability of cuttlefish)

Method:

1. Prepare the Cuttlefish: Clean the cuttlefish, removing the ink sac (if using fresh) and chopping into small pieces. In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
2. Cook the Cuttlefish: Add the cuttlefish to the pan and cook until opaque, about 3-5 minutes. Pour in the white wine and allow it to evaporate.
3. Prepare the Risotto Base: Stir in the rice and cook for 1-2 minutes until it’s well coated in the oil. Then, begin adding the stock one ladle at a time, stirring constantly. Allow the stock to absorb before adding more.
4. Add the Ink: When the rice is halfway cooked (after about 10 minutes), stir in the cuttlefish ink. Continue adding stock and stirring until the rice is creamy and al dente, which should take about 18-20 minutes.
5. Finish and Serve: Once the risotto is cooked, adjust seasoning with salt and pepper, and stir in a tablespoon of butter for added creaminess. Garnish with fresh parsley before serving.

Variations & Tips:

• If cuttlefish isn’t available, squid can be used as a substitute.
• For a luxurious touch, consider adding a pinch of saffron to the risotto for extra flavor and color.
• If you’re looking for a dairy-free option, skip the butter and finish with a drizzle of olive oil.
• For a spicier kick, a small pinch of chili flakes can be added when sautéing the garlic.

Substitutions for Dietary Needs:

• Gluten-Free: Ensure the stock used is gluten-free and skip any added flour in some risotto variations.
• Vegetarian/Vegan: Use vegetable stock and omit the seafood, replacing it with mushrooms to maintain a rich umami flavor.
• > Go get the must-have equipment and ingredients for making a Savory  #Riso al Nero di Seppia now.

I hope this guide has made preparing Riso al Nero di Seppia a little less daunting. Have you tried this dish before, or does it sound like something you’d love to try? Please, be honest and let me know in the comments below. I like hearing feedback from real people like you, so please leave your honest comment!