Embark on a culinary journey with our Risotto al Nero di Seppia, a Venetian specialty that will captivate your palate. This Squid Ink Risotto merges the creamy texture of risotto with the unique, briny depth of squid ink, creating an elegant and unforgettable dish. With each spoonful, taste the ocean’s essence, tender calamari, a splash of white wine, and a sprinkle of Parmesan that elevates the flavors. Our recipe guides you through the traditional techniques to ensure a perfectly cooked, jet-black risotto that’s visually stunning and exquisitely delicious. Ideal for a sophisticated dinner party or a gourmet home-cooked meal, learn how to master this iconic dish and impress your guests with its bold maritime flavors and dramatic presentation.
AuthoradminDifficultyAdvancedPrepare the Squid: Clean the squid by removing the innards, cartilage, and skin. Cut the body into rings and leave the tentacles whole or cut them if they are too large.
Cook the Squid: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add half the garlic and sauté for a minute until fragrant. Add the squid and cook for about 1-2 minutes until just opaque. Remove from heat and set aside.
Start the Risotto: In a large pan, heat the remaining olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and the rest of the garlic, and sauté until the onion is translucent.
Toast the Rice: Add the Arborio rice to the pan and stir for about 2 minutes until the grains are well-coated and start to turn translucent.
Toast the Rice: Add the Arborio rice to the pan and stir for about 2 minutes until the grains are well-coated and start to turn translucent.
Deglaze: Pour in the white wine and stir until it has almost entirely
Incorporate Squid Ink: Add the squid ink to the pan, stirring until the rice is evenly coated and the mixture has taken on a uniform black color.
Add the Stock: Begin adding the warm stock, one ladle at a time, stirring continuously. Wait until each addition is nearly absorbed before adding the next ladleful.
Continue Cooking: Keep adding the stock and stirring the rice for about 18-20 minutes. The risotto is done when the rice is al dente and the mixture is creamy.
Add the Cooked Squid: About 3-4 minutes before the risotto is finished, add the cooked squid back into the pan. This will allow the squid to finish cooking and for the flavors to meld together without making the squid too tough.
Final Seasoning and Herbs: Add salt and black pepper to taste. Stir in the fresh parsley for a fresh flavor contrast to the rich risotto.
Finish with Butter and Cheese: Remove the pan from the heat. Stir in the remaining butter and, if desired, the Parmesan cheese until melted and combined. Some traditional recipes leave out the cheese to allow the flavor of the squid ink to shine through.
Rest the Risotto: Let the risotto sit for a couple of minutes to settle and thicken further.
Serve: Plate the risotto, ensuring each dish has an equal amount of squid and sauce. The risotto should spread slightly on the plate but still be thick enough to hold its shape.
Serve the Risotto al Nero di Seppia immediately, garnished with a little extra chopped parsley. Pair it with a crisp, dry white wine that complements the briny, oceanic flavors of the dish, such as a Pinot Grigio or Vermentino.
Ingredients
Directions
Prepare the Squid: Clean the squid by removing the innards, cartilage, and skin. Cut the body into rings and leave the tentacles whole or cut them if they are too large.
Cook the Squid: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add half the garlic and sauté for a minute until fragrant. Add the squid and cook for about 1-2 minutes until just opaque. Remove from heat and set aside.
Start the Risotto: In a large pan, heat the remaining olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and the rest of the garlic, and sauté until the onion is translucent.
Toast the Rice: Add the Arborio rice to the pan and stir for about 2 minutes until the grains are well-coated and start to turn translucent.
Toast the Rice: Add the Arborio rice to the pan and stir for about 2 minutes until the grains are well-coated and start to turn translucent.
Deglaze: Pour in the white wine and stir until it has almost entirely
Incorporate Squid Ink: Add the squid ink to the pan, stirring until the rice is evenly coated and the mixture has taken on a uniform black color.
Add the Stock: Begin adding the warm stock, one ladle at a time, stirring continuously. Wait until each addition is nearly absorbed before adding the next ladleful.
Continue Cooking: Keep adding the stock and stirring the rice for about 18-20 minutes. The risotto is done when the rice is al dente and the mixture is creamy.
Add the Cooked Squid: About 3-4 minutes before the risotto is finished, add the cooked squid back into the pan. This will allow the squid to finish cooking and for the flavors to meld together without making the squid too tough.
Final Seasoning and Herbs: Add salt and black pepper to taste. Stir in the fresh parsley for a fresh flavor contrast to the rich risotto.
Finish with Butter and Cheese: Remove the pan from the heat. Stir in the remaining butter and, if desired, the Parmesan cheese until melted and combined. Some traditional recipes leave out the cheese to allow the flavor of the squid ink to shine through.
Rest the Risotto: Let the risotto sit for a couple of minutes to settle and thicken further.
Serve: Plate the risotto, ensuring each dish has an equal amount of squid and sauce. The risotto should spread slightly on the plate but still be thick enough to hold its shape.
Serve the Risotto al Nero di Seppia immediately, garnished with a little extra chopped parsley. Pair it with a crisp, dry white wine that complements the briny, oceanic flavors of the dish, such as a Pinot Grigio or Vermentino.
