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Risotto al Nero di Seppia
The dramatic black risotto of Venice — ink-stained rice with cuttlefish, white wine and parsley. Toasting the rice briefly before any liquid goes in, then adding warm stock one ladle at a time, builds risotto's signature creamy texture.
Ingredients
Instructions
Sauté onion in olive oil until soft, add garlic.
Add cuttlefish and cook 5 minutes until starting to colour.
Add rice and toast 2 minutes, add white wine and stir until absorbed.
Stir in squid ink, then add warm stock one ladle at a time stirring constantly.
Continue adding stock and stirring for 18 minutes until rice is creamy and black.
Remove from heat, stir in butter, rest 2 minutes.
Scatter with parsley — the contrast of green on black is striking.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
