Risotto al Nero di Seppia

Venetian tables know this dramatic plate as risotto blackened by cuttlefish ink, a lagoon classic from the Veneto coast. Slow-toasted Carnaroli rice drinks in the ink with tender strips of seppia for a briny, midnight-dark dinner.

Serves 4 · 25 min prep · 30 min cook

Estimate for one serving

• 450 cal
• 12g protein
• 25g carbs
• 8g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups Carnaroli ricePantry
• 1 lb cuttlefish or squid with ink sacsSeafood
• 1 small onionProduce
• 1/2 cup dry white winePantry
• 5 cups fish stockPantry
• 2 tbsp tomato passataPantry
• 3 tbsp olive oilPantry
• 1 clove garlicProduce
• 2 tbsp parsleyProduce
• to taste saltSpices

Instructions

1. 1Clean cuttlefish; reserve ink. Cut bodies into strips.
2. 2Sauté onion and garlic; add cuttlefish briefly.
3. 3Toast rice; add wine.
4. 4Add stock gradually with tomato and ink dissolved in a little stock.
5. 5Finish when rice is creamy and black as night; parsley on top.