Risotto al Nero di Seppia
This classic Venetian risotto features tender cuttlefish and a striking jet-black color from its ink. The creamy rice absorbs the savory seafood flavors, creating a rich and unique main course.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 451 kcal
Allergen information: may contain fish, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gcuttlefish, cleaned, ink sacs reserved
- 8 gcuttlefish ink, from sacs or purchased
- 2 tbspolive oil
- 1 pcsshallot, finely chopped
- 2 clovegarlic, minced
- 0.5 cupwhite wine, dry
- 1.5 cuparborio rice
- 4 cupfish broth, warm
garnish
- 2 tbspparsley, fresh, chopped
Equipment
ladle · wooden spoon · large saucepan
The method
Step by step
- 1
If using whole cuttlefish, carefully remove the ink sacs and set them aside; clean the cuttlefish and cut the body into small pieces and the tentacles into 1-inch lengths.
About 15 min
Cook’s note: Wear gloves when handling cuttlefish ink to prevent staining.
- 2
In a large saucepan or Dutch oven, heat the olive oil over medium heat.
About 1 min
- 3
Add the shallot and cook until softened, about 3-5 minutes.
About 4 min
Cook’s note: Do not let the shallot brown.
- 4
Stir in the garlic and cook for another minute until fragrant.
About 1 min
- 5
Add the cuttlefish pieces to the pan and sauté for 5-7 minutes until they are opaque and lightly browned.
About 6 min
- 6
Pour in the white wine and cook, stirring occasionally, until it has almost completely evaporated.
About 3 min
- 7
Add the arborio rice to the pan and toast for 2 minutes, stirring constantly, until the edges of the grains are translucent.
About 2 min
Cook’s note: Toasting the rice helps it absorb liquid more evenly and prevents it from becoming mushy.
- 8
Begin adding the warm fish broth, one ladleful at a time, stirring continuously until each addition is almost fully absorbed before adding the next.
About 20 min
Cook’s note: Maintain a gentle simmer and stir frequently to release the starches from the rice.
- 9
In a small bowl, dissolve the cuttlefish ink in a small amount of warm broth or water.
About 2 min
Cook’s note: Ensure the ink is fully mixed to avoid clumps.
- 10
When the rice is almost al dente (after about 15-18 minutes of adding broth), stir in the dissolved cuttlefish ink.
About 1 min
Cook’s note: The risotto should be creamy but still have a slight bite.
- 11
Continue adding broth and stirring until the rice is perfectly cooked and the risotto has a creamy consistency and a deep black color.
About 5 min
- 12
Remove the risotto from the heat and let it rest, covered, for 5 minutes.
About 5 min
Cook’s note: This resting period allows the flavors to meld and the risotto to become even creamier.
- 13
Serve immediately, garnished with fresh parsley.
Per serving
Nutrition
- Calories
- 451.1kcal
- Protein
- 27.7g
- Carbs
- 62.8g
- Fat
- 8.5g
- Fibre
- 1.4g
- Sugar
- 1.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover risotto in an airtight container in the refrigerator.
Gently reheat on the stovetop with a splash of broth or water to restore creaminess.
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