How to make Risotto al Nero di Seppia

Why cooks start here

Risotto al Nero di Seppia is cooked the way Venice cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

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.