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Risotto al nero di seppia

17/11/2023

Risotto with squid ink is a classic of Italian cuisine, particularly from the Venetian tradition. Here is the recipe to prepare it.

Ingredients

  • 320 grams of risotto rice (such as Arborio, Vialone Nano, or Carnaroli)
  • 500 grams of fresh cuttlefish with their ink sac
  • 1 small onion, finely chopped
  • 1 glass of dry white wine
  • 1 liter of hot fish stock
  • 2 tablespoons of extra virgin olive oil
  • 30 grams of butter
  • Salt, as needed
  • Black pepper, as needed
  • Chopped parsley for garnishing

Preparation

  1. Start by cleaning the cuttlefish, removing the cartilaginous inner parts, eyes, and beak. Carefully preserve the ink sac to avoid breaking it. Cut the cuttlefish into strips or pieces.
  2. In a large pan, sauté the chopped onion in extra virgin olive oil until it becomes translucent.
  3. Add the sliced cuttlefish to the pan and let them cook for a few minutes.
  4. Deglaze with the white wine and let the alcohol evaporate.
  5. Meanwhile, heat the fish stock.
  6. Add the rice to the cuttlefish and toast it for a couple of minutes, stirring.
  7. Start adding the hot fish stock, one ladle at a time, always waiting for the previous addition to be absorbed by the rice before adding the next.
  8. Halfway through cooking, add the squid ink that you have extracted from the sac, being careful not to stain yourself, as it stains a lot. To make it easier, you can dilute the ink in a little broth before adding it to the rice.
  9. Continue to add broth and stir until the rice is fully cooked, which should be al dente (about 18 minutes).
  10. Once the rice is cooked, remove the pan from the heat and stir in the butter. Season with salt and pepper.
  11. Let the risotto rest for a minute before serving.

Garnish with chopped parsley for a touch of color and flavor.

Curiosity

Risotto with squid ink has a long history in the Italian coastal regions, where the ink from cuttlefish was traditionally used not only to flavor fish dishes but also to color rice. This dish is known for its intense flavor and characteristic bright black coloration, which makes it a visually impactful dish.