Risotto al Nero di Seppia
Veneto · pasta · serves 4 · 50 min total · medium
Venice's blackest dish. The squid ink stains everything — your plate, your tongue, your teeth — but the taste is pure sea.
Ingredients
- 320 g Vialone Nano rice
- 500 g cuttlefish, cleaned (keep the ink sacs)
- 2 sachets extra cuttlefish ink sachets
- 1 small onion
- 1 clove garlic
- 120 ml dry white wine
- 1.2 L fish stock
- 3 tbsp olive oil
- 30 g butter (off-heat)
- 1 handful parsley
Method
- Cut cuttlefish into small dice. Reserve ink sacs.
- Sweat finely chopped onion and garlic in olive oil. Add cuttlefish, cook 5 minutes.
- Add rice, toast 2 minutes.
- Pour in wine, evaporate. Add fish stock a ladle at a time, stirring constantly.
- Halfway through, crush the ink sacs (and the extra sachets) into the rice — the risotto turns coal-black.
- Cook 16–18 minutes total. The rice should be al dente and wavy.
- Off heat, beat in butter (no cheese — never with seafood). Plate, parsley over.