This iconic dish, known for its jet-black color and rich seafood flavor, is a true representation of Venetian cuisine. Originating from the heart of the Venetian lagoon, Risotto al Nero di Seppia captures the essence of Venice’s culinary heritage and its connection to the sea. Join us as we guide you through creating this delectable masterpiece, inviting you to experience the authentic flavors of Venice.
- 2 cups Arborio rice
- 1/2 pound fresh squid, cleaned and cut into rings
- 1/4 cup squid ink (from the squid or available in sachets)
- 1/2 cup dry white wine
- 4 cups fish or seafood broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- In a large skillet or wide saucepan, heat the olive oil and butter over medium heat.
- Add the finely chopped onion and minced garlic, and sauté until they become translucent.
- Stir in the Arborio rice and cook for a couple of minutes until the grains are well-coated and slightly translucent.
- Pour in the white wine and cook until it has been absorbed by the rice.
- Begin adding the fish or seafood broth one ladle at a time, stirring frequently and allowing each ladle to be absorbed before adding the next.
- After about 10-12 minutes, when the rice is almost cooked but still slightly al dente, add the squid rings and continue stirring.
- Mix in the squid ink, distributing it evenly throughout the rice. This will turn the risotto into the distinctive jet-black color.
- Continue to cook for a few more minutes, ensuring the squid is tender and the rice is creamy but not mushy. Add salt and black pepper to taste.
- Remove from heat and let it rest for a couple of minutes.
- Serve the Risotto al Nero di Seppia hot, garnished with chopped fresh parsley.