World Flavors Cookbook

Risotto al Nero di Seppia

Dramatic black risotto made with squid ink — rich, oceanic, and deeply flavored from the Venetian lagoon.

Cuisine: Italy

Ingredients

• 320g Carnaroli or Vialone Nano rice
• 400g squid, cleaned and sliced (with ink sacs)
• 1 sachet squid ink (if ink sacs unavailable)
• 1 glass dry white wine
• 1L warm fish stock
• 1 shallot, diced
• 4 tbsp olive oil
• 30g butter
• Salt and pepper

Instructions

1. Saute shallot in olive oil. Add squid and cook 3 minutes.
2. Add rice and toast 2 minutes.
3. Add wine and stir until absorbed.
4. Add stock ladle by ladle, stirring constantly.
5. When rice is half-cooked, add squid ink. Stir well — the risotto will turn black.
6. Finish with butter (mantecatura). Season.