QiMeal
Risotto al Nero di Seppia
Risotto al Nero di Seppia · ready in 49 min · 4 servings · 527 kcal per serving · medium · 11 ingredients
A Venetian lagoon classic with tender cuttlefish, garlic, wine, and ink that turns the rice glossy black and deeply savory.
- Prep
- 15 min
- Cook
- 34 min
- Total
- 49 min
- Serves
- 4
- kcal
- 527
- Difficulty
- medium
Ingredients · 4 servings
- 320 gRisotto rice
- 500 gCuttlefish, cleaned and cut into small pieces
- 16 gSquid ink
- 90 mlWhite wine
- 2 cloveGarlic, finely chopped
- 10 gParsley, finely chopped
- 1 ½ tspSalt
- ½ tspBlack pepper, freshly ground
- 1200 mlWater, hot
- 2 tbspOlive oil
- 30 gButter, cold
Equipment
stovetop, wide pan, saucepan, ladle, knife, cutting board, wooden spoon, serving spoon, shallow bowl
Instructions
- Mise en place
Gather 1 wide pan, 1 saucepan, 1 ladle, 1 knife, and 1 board, then measure rice, cuttlefish, ink, wine, water, herbs, and seasonings. · 10 min
What to look for: All ingredients are measured and the cuttlefish is ready in small pieces.
- Warm water
Heat the water in a saucepan until steaming, then keep it at a gentle simmer for adding to the rice during cooking. · 5 min
What to look for: The water gives off steady steam with small bubbles at the edge.
- Sauté cuttlefish
Warm olive oil in a wide pan, add garlic and cuttlefish, and cook until the pieces turn opaque and their liquid begins to reduce. · 6 min
When it is done: Cuttlefish should be opaque and just firm, not rubbery.
- Toast rice
Add the rice to the pan and stir for 2 minutes, coating every grain in the dark seafood juices until the edges look slightly translucent. · 2 min
What to look for: The rice looks glossy with a pale translucent rim on many grains.
- Deglaze wine
Pour in the white wine and stir until the sharp aroma softens and the pan is nearly dry. · 3 min
What to look for: The wine has mostly evaporated and the rice moves without loose liquid.
- Add ink
Stir in squid ink until the rice and cuttlefish are evenly black, then loosen with 1 ladle of hot water. · 2 min
What to look for: The mixture is uniformly glossy black with no pale streaks.
- Cook risotto
Add hot water 1 ladle at a time, stirring often and waiting for each addition to absorb before adding the next. · 16 min
When it is done: Rice should be tender with a firm center and the cuttlefish should remain tender.
- Finish risotto
Beat in butter, parsley, salt, and black pepper, then rest the risotto for 2 minutes until glossy and softly flowing. · 3 min
What to look for: The risotto is shiny, fluid, and lightly ripples from the spoon.
- Serve immediately
Spoon the risotto into warm shallow bowls and serve immediately while the grains are creamy and the cuttlefish is tender. · 2 min
What to look for: The risotto settles into a glossy black pool on each plate.
Nutrition (per serving)
| kcal | 527 |
|---|---|
| Protein | 26 g |
| Carbohydrates | 65 g |
| of which sugars | 0 g |
| Fat | 14 g |
| of which saturated | 5 g |
| Fibre | 1 g |
| Sodium | 1278 mg |
Nutri-ScoreB
Allergens
Contains: milk, sulphites, molluscs
Storage and reheating
- Fridge: up to 2 days
- Freezer: yes, up to 1 months
- Reheat gently with a splash of water until steaming hot throughout and avoid repeated reheating.
Ingredient substitutions
Risotto rice
- Carnaroli rice: Keeps a firm center and releases starch well for risotto.
Cuttlefish
- Squid: Less traditional for this dish but close in texture and sea flavor.
Squid ink
- Cuttlefish ink: Even closer to the Venetian original when available.
White wine
- Water: Use only if wine is not desired, with a less aromatic result.
Olive oil
- Butter: Richer but less clean tasting than olive oil.
Butter
- Olive oil: Gives gloss with less dairy richness.
