Risotto al Nero di Seppia Recipe Guide

Risotto al Nero di Seppia, or squid ink risotto, is a classic Italian dish that is as striking in appearance as it is in flavor. The deep black color, derived from the ink of cuttlefish, creates a rich, briny taste that transports you straight to the shores of Italy. This dish might seem intimidating at first, but from my own personal experience, I can assure you that making it at home is much simpler than it appears. Let me show you how I make this stunning and delicious risotto step by step.

Notes on What to Expect

When making Risotto al Nero di Seppia, expect a bold flavor profile with the brininess of the seafood complemented by the unique taste of squid ink. The risotto will have a beautiful, deep black color, which can be surprising but is a hallmark of this dish. Remember, patience is key; stirring and gradually adding broth will yield a creamy texture that is truly rewarding.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Time to Stand: 5 minutes
• Total Time: 45 minutes
• Ease of Cooking: Intermediate
• Servings: 4
• Calories per Serving: Approximately 400
• Cost of Ingredients: $15-$20
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large saucepan or deep skillet
• Wooden spoon
• Ladle
• Cooking pot for broth
• Knife and cutting board
• Measuring cups and spoons
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Ingredients

• 1 cup Arborio rice
• 4 cups fish or vegetable broth (plus more if needed)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup dry white wine (optional)
• 1/2 cup squid ink (available at specialty stores or online)
• 8 ounces fresh cuttlefish or squid, cleaned and sliced into rings
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)
• Go here to buy the must-have equipment and ingredients for creating a Savory  # #Risotto al Nero di Seppia   here.

Method

Step 1: Prepare the Broth

1. Heat the Broth: In a pot, heat the fish or vegetable broth over low heat. Keep it warm but not boiling as you will use it gradually in the risotto.

Step 2: Sauté the Aromatics

2. Cook the Onions and Garlic: In a large saucepan or deep skillet, heat the olive oil and butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Then, add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Step 3: Toast the Rice

3. Add the Rice: Stir in the Arborio rice, allowing it to toast for about 2-3 minutes until it becomes slightly translucent around the edges. This step enhances the flavor and texture of the risotto.

Step 4: Deglaze with Wine

4. Pour in the Wine: If using, add the dry white wine and stir until it has mostly evaporated. This adds depth to the flavor of your risotto.

Step 5: Add Broth Gradually

5. Incorporate the Broth: Begin adding the warm broth one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process will take about 20 minutes.

Step 6: Add Squid Ink and Seafood

6. Stir in the Squid Ink: Once the rice is al dente, add the squid ink, stirring to combine until the rice is fully coated and the desired color is achieved.
7. Add Cuttlefish or Squid: Fold in the sliced cuttlefish or squid and cook for another 3-5 minutes, until the seafood is just cooked through and tender.

Step 7: Season and Serve

8. Season: Taste and adjust the seasoning with salt and black pepper as needed.
9. Garnish: Remove from heat and let the risotto stand for about 5 minutes. Serve hot, garnished with chopped parsley and lemon wedges on the side.

Variations

• Seafood Variation: Add shrimp or mussels for extra seafood flavor.
• Vegetarian Option: Substitute the fish broth with vegetable broth and omit the seafood for a vegetarian-friendly version.
• Spicy Kick: Add a pinch of red pepper flakes for some heat.
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Tips

• Consistency is Key: The perfect risotto should be creamy and slightly runny. Adjust the amount of broth as needed.
• Quality Ingredients: Use high-quality squid ink and fresh seafood for the best flavor.
• Stirring Technique: Stirring helps release the rice’s starch, creating that creamy texture risotto is known for.

Substitutions for Dietary Needs

• Gluten-Free: This recipe is naturally gluten-free, but always check your broth for gluten content.
• Dairy-Free: Omit the butter or replace it with a dairy-free alternative.

Nutritional Information Per Serving

• Calories: Approximately 400
• Protein: 15g
• Carbohydrates: 55g
• Fat: 15g
• Fiber: 2g

Conclusion

I hope this guide has made making Risotto al Nero di Seppia seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I love to hear feedback from a real person like you, so please, leave your honest comment! Enjoy your cooking adventure!