Squid ink risotto, also known as risotto al nero di seppia, is a first course with an intense and distinctive flavor. Its uniqueness comes from the use of cuttlefish ink, which gives the risotto a dark color and a maritime taste. This dish is typical of Venetian cuisine, particularly the city of Venice. It is prepared by adding the cuttlefish ink to the risotto during cooking, together with other ingredients such as onion, garlic, parsley and pepper. Squid ink risotto is a tasty and flavorful dish, perfect to serve as a first course during a special dinner.
Clean the cuttlefish and set aside 2 ink sacs
Sauté the onion and garlic, add the cuttlefish cut into pieces, cook for 10 minutes, then deglaze with the wine and the ink
Halfway through cooking, add the rice and cook, adding the stock little by little
Before serving, sprinkle with pepper and parsley
Pan
Wooden spoon
Store the black risotto in the refrigerator for up to 2 days
Black risotto is a traditional dish of Venetian cuisine
Italy, Veneto
| Energy (kcal) | 66.85 |
| Carbohydrates (g) | 2.94 |
| of which Sugars (g) | 0.49 |
| Fat (g) | 2.69 |
| of which Saturates (g) | 0.47 |
| Protein (g) | 5.4 |
| Fiber (g) | 0.07 |
| Sale (g) | 0.11 |
