🦑 Squid Ink Risotto
Risotto al nero di seppia is a striking black risotto from Venice, made with arborio rice, tender squid or cuttlefish, garlic, white wine and the ink of the squid itself. The ink colours the rice jet black and gives it a savoury, gently briny taste of the sea. It is creamy and loose, served without cheese, often with parsley.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g arborio rice
- 400 g squid, cleaned and sliced
- 8 g squid ink (2 sachets)
- 2 cloves garlic, chopped
- 100 ml dry white wine
- 1.2 l hot water or light vegetable stock
- 2 tbsp olive oil
- Parsley, salt, pepper
Method
- Fry the garlic in the oil, add the squid and cook for 5 minutes.
- Add the rice, toast for 2 minutes, then pour in the wine and let it evaporate.
- Add the stock a ladle at a time, stirring, for about 15 minutes.
- Stir in the squid ink and cook 3 minutes more until black and creamy.
- Finish with parsley and serve immediately.
How to make it lighter
- Squid is lean; add more of it and less rice for a lighter portion.
- Use 1 tbsp oil instead of 2 — 1 tbsp olive oil ≈ 120 kcal.
- Serve with a salad or grilled vegetables.
History
Black risotto is a Venetian speciality, traditionally made with cuttlefish from the lagoon, which supply both the meat and the ink. Similar black rice dishes are also found along the Croatian Adriatic coast.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →