Risotto al Nero di Seppia (Squid Ink Risotto)
By Master Chef Gianluca Deiana Abis
History:Risotto al Nero di Seppia is a traditional Italian dish originating from the Veneto region, specifically popular along the Adriatic coast. This dish is celebrated for its intense, rich flavors and striking black color, which comes from the ink sac of cuttlefish or squid. Cuttlefish ink has been used for centuries in Italian cuisine, primarily for its natural ability to color and flavor dishes. The recipe is thought to have originated in Venice or the nearby coastal areas, where seafood is a staple. Over time, it became a dish loved for its luxurious, delicate balance of briny seafood and creamy rice.
Recipe:
Ingredients for Risotto al Nero di Seppia:
320g Carnaroli rice (ideal for risotto)
2 large cuttlefish or squid (about 400g), cleaned and cut into rings and tentacles
1 sachet of cuttlefish ink (about 20g), or ink from the squid/cuttlefish
1 medium onion, finely chopped
2 cloves of garlic, minced
100ml dry white wine (Pinot Grigio is a good option)
700ml fish stock (preferably homemade, or use a good quality store-bought fish stock)
1 tbsp olive oil
2 tbsp unsalted butter
Salt and freshly ground black pepper to taste
Fresh parsley, finely chopped (for garnish)
Fresh lemon zest (optional, for garnish)
Instructions:
Prepare the Seafood:
Clean the squid or cuttlefish. Remove the ink sac (carefully, without bursting) and set it aside. Cut the squid into small rings and the tentacles into smaller pieces.
If using cuttlefish ink from a sachet, skip this step. If using fresh ink, mix it with a little bit of water or stock to create a paste.
Prepare the Broth:
If you are using homemade fish stock, keep it simmering in a separate pot over low heat. The stock should be kept warm throughout the cooking process.
Start the Risotto:
In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the garlic and cook for another 1-2 minutes, until fragrant.
Cook the Squid:
Add the cuttlefish or squid rings and tentacles to the pan. Cook for about 2-3 minutes, just until they begin to turn opaque. The seafood should not be overcooked at this stage.
Toast the Rice (Tostatura):
Add the Carnaroli rice to the pan with the squid. Stir well to coat the rice with the oil and seafood juices. Toast the rice for about 2 minutes, stirring frequently. This process allows the rice to absorb the flavors and is an essential step in making a creamy risotto.
Deglaze with Wine:
Pour the white wine into the pan and stir to deglaze, scraping any bits from the bottom of the pan. Allow the wine to cook off completely, about 1-2 minutes.
Start the Cooking Process (Bagnatura):
Begin adding the warm fish stock, one ladle at a time. Stir gently to incorporate the stock into the rice. Wait until the liquid is absorbed before adding more stock. Continue this process for about 18-20 minutes, or until the rice is al dente and the risotto has a creamy consistency.
Add the Squid Ink:
Once the rice is cooked, stir in the squid ink mixture, which will turn the dish a rich, deep black color. Mix well to ensure the ink is evenly distributed throughout the risotto.
Mantecatura:
Once the rice is cooked to your liking, remove the pan from the heat. Stir in the butter to make the risotto creamy and velvety. Adjust the seasoning with salt and pepper to taste.
Serve:
Spoon the risotto into warm serving bowls. Garnish with finely chopped parsley and, if desired, a little lemon zest for a fresh contrast.
Chef Tip:
For a perfect risotto, always use Carnaroli rice. Unlike Arborio rice, Carnaroli has a higher starch content, which results in a creamier texture. When making risotto, remember that the key is to add the broth gradually and stir constantly. The final result should be creamy but not runny. If you need to adjust the seasoning, don't forget that the squid ink will already add some saltiness, so taste before adding extra salt.
Wine Pairing:
Pair this delicious Risotto al Nero di Seppia with a Vermentino from Sardinia or a Pinot Grigio from Friuli-Venezia Giulia. Both wines have enough acidity to cut through the richness of the risotto while complementing the delicate flavors of the seafood.
Let me know if you need further details or adjustments to the recipe!
Comments