Risotto al Nero di Seppia

Taste and atmosphere

About

The most dramatic-looking dish of Venice gastronomy, risotto al nero di seppia is cooked with natural black ink extracted from fresh lagoon cuttlefish. It is renowned for its intense marine flavor and creamy texture.

Flavors, dishes and restaurants

Cuisine

This famous black risotto is a staple on the menus of traditional restaurants throughout Venice. The cuttlefish ink sac is carefully harvested to color the rice, while the tender meat is chopped into the dish. It stands as a true classic of Italia.

Ingredients

320g Vialone Nano or Arborio rice
400g fresh cuttlefish (with ink sac carefully reserved)
1 small onion (finely chopped)
1 clove of garlic
150ml dry white wine
1 liter hot fish stock
Olive oil, salt, and finely chopped parsley

Preparation

Clean the cuttlefish, gently remove and set aside the ink sac, then chop the body into small pieces.
Sauté the onion and garlic in olive oil in a wide pan, then add the cuttlefish pieces and cook for a few minutes.
Add the rice, toast it until translucent, pour in the white wine, and stir until the alcohol evaporates.
Dilute the cuttlefish ink in a little warm water, pour it into the pan, and cook by adding hot fish stock ladle by ladle, stirring constantly until the rice is al dente.

Practical notes before you go

Visit

Type: Food
Tip: Menus and hours can change; confirm before you go.

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