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Cuttlefish Ink Risotto
Venice (Veneto) — Mother recipe · en it
A traditional Venetian risotto, colored with cuttlefish ink and satisfying with its seafood flavors.
📷 Sumit Surai — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 500g of Arborio rice
- 500g of cuttlefish
- 500ml of dry white wine
- 2 liters of fish broth
- 100g of butter
- 100g of zucchini
- 50g of leeks
- 50g of onions
- 200g of mussels
- 200g of shrimp
- Salt and pepper to taste
- 20g of olive oil
Method
- Clean and cut the cuttlefish into small pieces, then sauté them in a pan with olive oil until they release their flavor.
- In a pot, heat the white wine and fish broth, then add the rice and cook it over low heat, stirring regularly.
- While the rice is cooking, sauté the zucchini, onions, and leeks in a pan with butter.
- When the rice is almost cooked, add the warm broth, stirring continuously.
- In a second pan, cook the mussels and shrimp in a bit of olive oil.
- Once the rice is fully cooked, gently mix in the vegetables and seafood, adding salt and pepper to taste.
- Serve immediately to enjoy the intense and unique flavor of the Cuttlefish Ink Risotto.
The story
Risotto al Nero di Seppia is a Venetian specialty, where cuttlefish ink gives the risotto an intense color and a unique flavor.
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