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Risotto al Nero di Seppia

Serves 4 to 6 Entree rice, Pasta & Rice, risotto

Risotto al Nero di Seppia

Risotto al Nero di Seppia is a quintessential Venetian dish, celebrated for its deep, briny flavors and dramatic appearance. It finds its place on home tables where the lagoon's bounty is honored with minimal fuss, ensuring the cuttlefish's natural ink can shine. Passed down through generations, this recipe captures the essence of Venice with its straightforward approach — a nod to the city's love for fresh seafood and simple elegance.

The risotto should be both creamy and slightly al dente, enveloped in the rich, inky hue of cuttlefish ink. Each bite offers a taste of the sea, underlined by the subtle acidity of dry white wine and the richness of good olive oil. Serve it warm, allowing the flavors to mingle and the texture to remain silky.

Ingredients

  • 320 gArborio rice
  • 600 gcuttlefish — cleaned
  • 2 sachetscuttlefish ink
  • 1 Lfish stock — warm
  • 120 mldry white wine
  • 4 tbspextra virgin olive oil
  • to tastefine sea salt

Method

  1. Begin by cleaning the cuttlefish, removing the innards and skin, and cutting it into bite-sized pieces. Reserve the ink sacs if using fresh cuttlefish, otherwise, have your 2 sachets of cuttlefish ink ready. This preparation ensures the cuttlefish cooks evenly and the ink is ready to add flavor and color to the risotto.
  2. In a large, heavy-bottomed pan, heat 4 tablespoons of extra virgin olive oil over medium heat. Add the cuttlefish pieces and sauté them gently until they turn opaque and tender, about 3-4 minutes. This step infuses the oil with the cuttlefish flavor, which will enhance the overall taste of the risotto.
  3. Remove the cuttlefish from the pan and set aside. In the same pan, add the Arborio rice and toast it in the remaining oil, stirring constantly. Continue until the edges of the rice grains become translucent, which indicates that the rice is ready to absorb the liquids.
  4. Pour in 120 ml of dry white wine, stirring continuously until the wine has mostly evaporated. This deglazes the pan, lifting any flavorful bits from the bottom and adding depth to the risotto.
  5. Begin adding the hot fish stock, one ladle at a time, stirring frequently. Allow each ladleful to be absorbed before adding the next. This gradual addition and constant stirring release the rice's starches, creating a creamy texture. Continue until the rice is creamy but retains a slight bite, which is the 'al dente' texture desired.
  6. Once the rice has reached the desired consistency, stir in the cuttlefish ink and the reserved cuttlefish pieces. Mix thoroughly until the risotto takes on a uniform, deep black color. Taste and adjust with fine sea salt as needed, ensuring the flavors are balanced.
  7. Remove the pan from the heat and let the risotto rest for a minute to settle. Serve immediately in warm bowls to maintain the creamy, loose texture that is characteristic of a well-made risotto al nero di seppia.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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