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Risotto al Nero di Seppia: A Traditional Venetian Delicacy
The History and Tradition of Risotto al Nero di Seppia
Risotto al Nero di Seppia is a classic Venetian dish that beautifully represents the region’s deep connection with the sea. Its origins date back centuries, when Venetian fishermen began utilizing every part of the cuttlefish, including its ink, to enhance the flavour and colour of their meals.
Venice, being a seafaring city with a rich maritime heritage, has always thrived on the bounty of the Adriatic Sea. In traditional Venetian cuisine, nothing is wasted, and cuttlefish ink, once considered a byproduct, became a key ingredient for its briny depth and umami richness. This dish was initially enjoyed by fishermen and local families but later gained popularity across Italy and beyond, making its way onto gourmet restaurant menus worldwide.
Risotto al Nero di Seppia is not only a symbol of Venetian culinary ingenuity but also a visual masterpiece, with its signature black hue and silky texture. Often served with a glass of Venetian white wine, such as Soave or Pinot Grigio, it is a dish that perfectly embodies the essence of the lagoon city.
How to Make Risotto al Nero di Seppia
Ingredients (Serves 4)
- 320g Arborio, Carnaroli, or Vialone Nano rice (preferred for its creamy texture)
- 500g fresh cuttlefish, cleaned and cut into small pieces
- 1 sachet of cuttlefish ink (or the ink from fresh cuttlefish)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 small carrot, finely chopped
- 1 stalk of celery, finely chopped
- 1L fish broth, kept warm
- 150ml dry white wine (Venetian Soave or Pinot Grigio recommended)
- 3 tbsp extra virgin olive oil
- 1 tbsp tomato paste (optional, for a slight acidity)
- Salt and black pepper, to taste
- Fresh parsley, finely chopped (for garnish)
- 1 tbsp unsalted butter (optional, for extra creaminess)
Step-by-Step Preparation
1. Prepare the Cuttlefish and Ink
If using fresh cuttlefish, carefully remove the ink sac and set it aside. Chop the cuttlefish body and tentacles into small pieces. If using pre-packaged cuttlefish ink, keep it ready to add later.
2. Make the Sofrito Base
In a large heavy-bottomed pan or risotto pot, heat the extra virgin olive oil over medium heat. Add the finely chopped onion, garlic, carrot, and celery, and sauté until the vegetables become soft and translucent (about 5 minutes).
3. Cook the Cuttlefish
Add the chopped cuttlefish to the pan and cook for about 5-7 minutes, stirring occasionally, until they start to release their natural juices. Pour in half of the white wine, allowing it to evaporate while enhancing the seafood’s flavour.
4. Toast the Rice
Add the rice to the pan and stir continuously for 2-3 minutes, ensuring the grains are well coated in the aromatic mixture. This step, called “tostatura,” helps the rice maintain its structure and absorb flavours better during cooking.
5. Deglaze with White Wine
Pour in the remaining white wine, stirring until it evaporates completely. This process adds acidity and depth to the dish.
6. Begin Adding the Broth
Ladle hot fish broth into the risotto, one scoop at a time, stirring frequently. Allow the broth to be fully absorbed before adding the next ladle. Continue this process for about 15-18 minutes, until the rice reaches a creamy consistency with a slightly al dente texture.
7. Incorporate the Cuttlefish Ink
Halfway through cooking (after about 8-10 minutes), dissolve the cuttlefish ink in a small amount of broth and stir it into the risotto. The ink will darken the entire dish, infusing it with a rich umami taste and briny essence of the sea.
8. Adjust Seasoning and Final Touches
Once the risotto is cooked to perfection, add salt and black pepper to taste. For an extra creamy texture, stir in butter just before serving.
9. Garnish and Serve
Remove the risotto from heat and let it sit for 1-2 minutes before plating. Sprinkle with freshly chopped parsley and serve immediately, preferably with a glass of Venetian white wine.
Tips for the Perfect Risotto al Nero di Seppia
- Use high-quality rice: Carnaroli, Arborio, or Vialone Nano are ideal for achieving a creamy consistency.
- Keep the broth warm: Adding cold broth slows down the cooking process and affects the texture.
- Stir constantly: This releases starch from the rice, ensuring a perfectly creamy risotto.
- Don’t overcook the rice: Risotto should be al dente for the best texture.
- Fresh cuttlefish ink is best: While pre-packaged ink works well, fresh ink from a fishmonger provides the most authentic flavour.
Enjoying the dish
This risotto is best enjoyed fresh, as reheating may alter its creamy texture. It pairs wonderfully with a crisp Venetian white wine, such as Soave, Pinot Grigio, or Prosecco. Many Venetians also enjoy it with grilled seafood or a side of crusty bread to scoop up every bit of its luxurious sauce.
Whether you’re dining along Venice’s canals or preparing it at home, Risotto al Nero di Seppia is a dish that truly captures the spirit of Venetian cuisine. Its bold, briny taste, silky texture, and striking black colour make it an unforgettable experience for any seafood lover.
Buon appetito!
