Risotto al Nero di Seppia (Cuttlefish Ink Risotto)
Risotto al nero di seppia is a traditional Italian seafood dish — a variation of risotto that’s made with seppia (cuttlefish) and its ink, which gives the rice a striking jet-black color and a deep, savory flavor with hints of the sea.Here’s a bit more about it:Base: Just like other risottos, it starts with Arborio or Carnaroli rice gently toasted in olive oil or butter, then simmered as stock is added gradually.Main ingredients: Finely chopped cuttlefish is browned in a sauté of onion (sometimes garlic), white wine, and tomato — though recipes vary.The magic ingredient: The nero di seppia (cuttlefish ink) is stirred in near the end to tint everything black and infuse it with a rich umami taste.Finish: Traditionally finished with olive oil or a touch of butter for creaminess — no cheese, to keep the seafood’s flavor pure.It’s especially popular in coastal areas like Venice, Trieste, and parts of Sicily, and pairs beautifully with a crisp white wine like Vermentino or Friulano.
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Ingredients
- 1½ cups Arborio or Carnaroli rice
- 2–3 medium cuttlefish (about 600 g / 1¼ lb clean weight), with ink sacs
- 1 small onion finely chopped
- 1 clove garlic minced (optional)
- ⅓ cup dry white wine
- 4 cups hot fish stock or vegetable stock
- 2 tbsp extra-virgin olive oil (plus extra to finish)
- 1½ tbsp butter
- Salt and pepper to taste
- Fresh parsley finely chopped (for garnish)
- Lemon wedges (optional)
Instructions
- Clean the cuttlefish: Remove the internal bone, eyes, and beak. Carefully extract and reserve the ink sacs (place them in a small bowl with a drop of water to help dissolve the ink later). Cut the cleaned cuttlefish bodies into small rings or bite-sized pieces.
- Prepare the base: In a large pan, gently cook the onion (and garlic, if using) in olive oil until translucent. Add the cuttlefish pieces and sauté for about 5–6 minutes, until lightly golden.
- Deglaze & toast the rice: Pour in the white wine and let it sizzle until evaporated. Stir in the rice and toast it for 2 minutes, ensuring each grain is well coated.
- Cook the risotto: Gradually add the hot stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process for about 16–18 minutes, until the rice is creamy and al dente.
- Add the ink: When the rice is nearly done, stir in the dissolved ink. Taste and season with salt and pepper.
- Finish: Off the heat, stir in the butter and a drizzle of olive oil for silkiness. (Some traditional recipes skip cheese to let the seafood flavor shine.)
- Serve: Spoon into warm dishes, scatter with chopped parsley, and serve with lemon wedges on the side.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 398kcal (20%)Carbohydrates: 63g (21%)Protein: 10g (20%)Fat: 9g (14%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 1mgSodium: 786mg (34%)Potassium: 319mg (9%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 21IUVitamin C: 2mg (2%)Calcium: 90mg (9%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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