Risotto al nero di seppia (squid ink risotto)
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Risotto al nero di seppia (squid ink risotto)

Servings

2

servings
Prep time

30

minutes
Cooking time

1

hour 

In Venice and Chioggia, shiny black cuttlefish ink is easy to find, and it’s commonly used in risotto or to prepare another classic dish, ‘sepe in tecia col nero’ (black ink cuttlefish stew), always to be served with polenta.

Sometimes, when fresh cuttlefish ink is not available, bottled ink works fine as a replacement, and it can be easily found in most supermarkets or fishmongers. And sometimes, when cuttlefish ink is not available in general (it can be hard to come by in any local fishmongers outside Venice), squid ink may be used instead.

Ingredients

  • 180g risotto rice (Vialone Nano or Carnaroli if possible)

  • 350g fresh squid (ask your fishmonger to clean it for you)

  • 1 Tbsp squid ink or fresh ink sachet (again ask your fishmonger for it)

  • ½ onion, finely chopped

  • 1 garlic clove, bashed

  • 1 tsp tomato puree

  • 100ml dry white wine

  • 750ml warm fish or vegetable stock

  • 2 Tbsp extra virgin olive oil

  • Salt and pepper to taste

  • 1 Tbsp butter

Directions

  • Start by preparing the squid. Separate the tentacles from the body of the squids and chop them into chunks. Heat the oil in medium saucepan on a medium heat, fry the onion and garlic until soft and the onions start to colour. Remove the garlic and add the squid chunks. Cook for a few minutes and keep stirring to prevent them from catching.
  • Pour the wine and deglaze for a few minutes until the alcohol has cooked off, then add the ink, tomato puree, a nice pinch of salt and some pepper and bring to a simmer. Lower the heat to low, put a lid on and cook for about 15 minutes. Once time has passed, remove the lid, raise the heat and reduce the sauce a little. Taste for seasoning and set aside.
  • Put another medium saucepan on a medium heat, add the other tablespoon of oil and toast the rice for a couple of minutes until translucent and salt it a little. Pour a couple of ladles of stock and lower the heat slightly. Stirring the rice often, cook gently for 10 minutes, adding more stock once it has completely absorbed by the rice.
  • After 10 minutes, add the squids and the ink sauce and continue to cook for another 5 to 7 minutes, until the rice is cooked (test the bite with your front teeth). Towards the end, make sure you don’t add too much stock, otherwise the risotto will be too soupy.
  • Remove from the heat, add the butter and toss the risotto until the butter has dissolved and has given a nice and creamy texture to the dish. Plate and serve immediately.
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