Risotto al Nero di Seppia - Venetian Delight with Squid Ink

🍝 About This Dish

Risotto al Nero di Seppia, or Squid Ink Risotto, is a beloved dish hailing from the Veneto region of Italy, particularly Venice. This exquisite black risotto is a culinary masterpiece that beautifully captures the essence of Venetian seafood cuisine. The dish's origins can be traced back to the traditional fishing communities along the Adriatic coast, where squid ink was readily available and used to enhance the flavor and presentation of various dishes.

🌿 Ingredients Overview

• 320g Carnaroli rice / Riso Carnaroli
• 1 onion, finely chopped / Cipolla, tritata finemente
• 2 cloves of garlic, minced / Aglio, tritato
• 600ml fish or vegetable broth / Brodo di pesce o vegetale
• 200ml dry white wine / Vino bianco secco
• 400g fresh squid, cleaned and chopped into rings / Calamari freschi, puliti e tagliati ad anelli
• 2 tbsp squid ink / Inchiostro di seppia
• Extra virgin olive oil / Olio extravergine di oliva
• Salt and pepper to taste / Sale e pepe q.b.
• Fresh parsley, chopped for garnish / Prezzemolo fresco, tritato per guarnire

✨ What Makes It Special

Risotto al Nero di Seppia stands out for its striking appearance, with the black ink infusing the rice grains with a unique briny flavor. In Venetian tradition, this dish symbolizes the connection between the sea and the land, reflecting the region's rich maritime heritage. While the core ingredients remain consistent, variations may include the addition of seafood such as shrimp or clams to enhance the dish's seafood profile.

📝 Ingredients

• Heat the broth in a saucepan and keep it warm.
• In a separate large pan, sauté the onion and garlic in olive oil until translucent.
• Add the rice to the pan and toast it for a few minutes until translucent.
• Pour in the white wine and let it evaporate.
• Begin adding the warm broth gradually, stirring constantly until the rice is cooked al dente.
• In a separate pan, quickly sauté the squid in olive oil.
• Add the squid ink to the risotto, stirring well to evenly distribute the color.
• Fold in the cooked squid rings and season with salt and pepper.
• Garnish with fresh parsley before serving.

⏰ Timing Guide

• Preparation: 15 minutes
• Cooking: 25 minutes
• Total: 40 minutes

🍷 Wine Pairing

Risotto al Nero di Seppia pairs beautifully with a crisp, dry white wine such as Soave or Pinot Grigio. The wine's acidity complements the dish's rich flavors, creating a harmonious dining experience. Serve the risotto hot in shallow bowls, allowing the vibrant colors to shine through.

💭 Chef's Notes

To achieve the authentic Venetian taste of Risotto al Nero di Seppia, it's crucial to use freshly harvested squid ink for the best flavor and color. Additionally, maintaining a creamy yet slightly al dente texture in the risotto is key to capturing the traditional essence of this dish. Feel free to experiment with different seafood variations to add your own personal touch while honoring the dish's Venetian roots.

📦 Storage

Risotto al Nero di Seppia is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of broth to revive the creamy consistency before serving.

Buon appetito!