Risotto al Nero di Seppia
Venice's dramatic black risotto — risotto al nero di seppia, made with cuttlefish and its ink, which turns the whole risotto a deep, theatrical black. The ink provides a subtle, briny, marine flavour. A Venetian speciality that looks extraordinary and tastes of the sea. No Parmesan — this is seafood risotto, finished only with parsley and olive oil.
- Total
- 50 min
- Serves
- 4
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Sauté shallot and garlic in olive oil until soft. Add cuttlefish pieces; cook 5 minutes.
About 5 min
Add rice; toast 2 minutes. Add wine; absorb completely.
About 14 min
Add squid ink to the warm stock; stir well. The stock turns black. Add this black stock ladle by ladle, stirring, over 18 minutes.
About 14 min
Season; check rice is al dente with a slight bite.
About 14 min
Off heat: stir in extra-virgin olive oil vigorously for creaminess. NO butter, NO Parmesan. Add parsley. The risotto should be jet black and all'onda. Serve in white bowls for contrast.
About 3 min
Nutrition per serving (estimate)
- Calories
- 460
- Protein
- 28 g
- Carbs
- 58 g
- Fat
- 12 g
- Fibre
- 2 g
- Sugar
- 2 g
- Sodium
- 680 mg
Contains: fish
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Recipe by Boon Tools.