Risotto al Nero di Seppia (Squid Ink Risotto) | Italian Recipes | Italyabroad.com

Name: Risotto al Nero di Seppia (Squid Ink Risotto) | Italian Recipes | Italyabroad.com
Ingredients: 320 g (about 1 ½ cups) carnaroli or arborio rice; 500 g squid or cuttlefish, cleaned (reserve ink sacs if available, otherwise use packaged squid ink – about 3–4 sachets); 1 small onion (or 1 shallot), finely chopped; 2 cloves garlic, finely chopped; 1 small carrot and 1 stick celery (for stock, optional); 1 glass dry white wine; About 1–1.2 L fish stock (or vegetable stock, kept hot); Extra virgin olive oil; Salt and freshly ground black pepper, to taste; Fresh parsley, chopped (optional, for garnish); A knob of unsalted butter (optional, for creaminess)

www.italyabroad.com

Taste the authentic Venetian Risotto al Nero di Seppia, a creamy squid ink risotto with rich seafood flavor, perfect for an elegant Italian dinner

Keywords

Risotto al Nero di Seppia
Italian Risotto
Squid Ink Risotto
Venetian Cuisine
Seafood Risotto
Cuttlefish Ink Risotto
Traditional Italian Recipe
Mediterranean Flavors
Gourmet Risotto
Authentic Venetian Dish

View Original

Share this recipe:

Ingredients

320 g (about 1 ½ cups) carnaroli or arborio rice
500 g squid or cuttlefish, cleaned (reserve ink sacs if available, otherwise use packaged squid ink – about 3–4 sachets)
1 small onion (or 1 shallot), finely chopped
2 cloves garlic, finely chopped
1 small carrot and 1 stick celery (for stock, optional)
1 glass dry white wine
About 1–1.2 L fish stock (or vegetable stock, kept hot)
Extra virgin olive oil
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (optional, for garnish)
A knob of unsalted butter (optional, for creaminess)