Cuttlefish ink risotto – Risotto al nero di seppia
A Venetian recipe, one of my favorite risotto dishes. Aside from being absolutely delicious this dish will leave everyone in shock for its black appearance. There’s also a version of this risotto without the cuttlefish ink but the flavor and appearance is much better this way.
2 cups rice*
10 to 12 oz. cleaned cuttlefish
1 cup dry white wine
2 or 3 ink sacs from the cuttlefish**
1/2 cup finely chopped white onion
1 clove garlic minced
3 Tbsp extra virgin olive oil
1. In a large non stick pan cook the onions and garlic in the olive oil until they’re translucent being careful not to brown them.
2. Add the the cuttlefish cut into 1/8 inch strips and the wine cook for about 10 minutes.
3. Now carefully squeeze the ink from the sacs into the pan and mix in well.
4. At this point add the rice and mix in.
5. Add broth a cup or so at a time as it absorbs mixing often.
6. When the rice is fully cooked serve hot. It shouldn’t be soupy and the rice should be firm to the bite.
* In my region the most used rice is Vialone Nano, it’s particularly big with a rounded shape and a medium length. In any case Arborio and Carnaroli work well too.
** You can remove the ink sacs from the cuttlefish when you clean them or purchase the ink already removed from the cuttlefish from your fish vendor.