Risotto al Nero di Seppia (Venetian Squid Ink Risotto)

*Risotto al Nero di Seppia* is a culinary masterpiece from the Veneto region, especially the Venetian lagoon, famous for its intense black color and deep, savory *umami* flavor. The dish is prepared using the classic risotto technique with the addition of fresh cuttlefish (*seppia*) or squid and, critically, the ink sac, which acts as both a coloring agent and a highly concentrated seasoning. This dish is rich, oceanic, and elegant, demanding high-quality *fish stock (*fumetto*)* and strictly forbidding the addition of cheese.

📜 History: The Black Gold of Venice

Squid ink risotto is inextricably linked to Venice and the surrounding islands. The tradition arose out of necessity and ingenuity: utilizing every part of the abundant cuttlefish and squid caught in the lagoon. The ink, historically considered a waste product, was discovered to be a powerful seasoning that deepens the savory flavor of the seafood. It is traditionally served as a *primo piatto* (first course) during festivals and special occasions in Venice, celebrated for its unique visual drama.

⚫ Ingredients: The Essence of the Sea

The success of this risotto relies on the two crucial, defining elements:

*Ink:* Pure *squid ink* or *cuttlefish ink*, usually purchased frozen or in small sachets. Do not use generic black food coloring.
*Seafood:* *Cuttlefish* (*seppia*) or tender *squid* (*calamari*), cut into small rings or pieces. The cooking time of the seafood must be precisely timed.
*Stock:* High-quality, intensely flavored *fish stock (*fumetto*)* is absolutely mandatory. Vegetable or chicken stock will drastically compromise the oceanic depth.
*Finish:* Fresh parsley and a squeeze of lemon juice or high-quality olive oil are the only acceptable final touches. *Cheese is never used.*

A small sachet or vial of black squid ink next to risotto rice and sliced cuttlefish. — Image 1: Squid ink is a natural coloring and seasoning agent; its deep umami flavor is non-negotiable for authenticity.

🔪 The Technique: Coloring and Mantecare

Step 1: Sofrito and Seafood

Sauté onion/shallot and a touch of garlic in olive oil. Add the cuttlefish/squid and cook briefly with a splash of white wine.
Add the dry rice and toast it (*tostatura*) for 1 minute before beginning the stock addition.

Step 2: Coloring the Risotto

Begin adding the hot fish stock ladle by ladle, stirring constantly.
When the rice is about two-thirds cooked (10–12 minutes), dilute the *squid ink* in a small amount of hot stock, then stir it into the risotto. The rice will turn a rich, opaque black immediately.
Continue cooking and adding stock until the rice is perfectly *al dente*.

Dark black squid ink being stirred into the simmering white risotto rice, instantly changing the color. — Image 2: The ink should be added during the middle of the process to ensure the grains absorb the color and flavor completely.

Step 3: Mantecare (The Final Finish)

When the rice is ready, remove the pot *completely from the heat*.
Stir in a generous knob of cold butter (or extra virgin olive oil) and a large handful of fresh parsley.
Stir vigorously (*mantecare*) until the rice loosens into a thick, glossy, black cream (*all'onda*).

Step 4: Serving

Serve immediately. The contrasting color of the white squid against the black rice makes for a striking garnish.

A bowl of glossy black squid ink risotto, garnished with a few rings of white squid and fresh parsley. — Image 3: The final consistency must be creamy and flowing (*all'onda*), with the squid pieces tender and visible against the black rice.

💡 Troubleshooting & Chef's Notes

Issue	Cause	Solution/Tip
Dish tastes bland/unbalanced.	Did not use fish stock, or added salt after the ink.	Fish stock is crucial. The ink is salty; taste before adding extra salt. Finish with a squeeze of lemon juice for brightness, which cuts through the richness.
Ink is clumpy/uneven.	Added the ink directly without diluting it first.	Always dilute the ink in a small bowl with a few tablespoons of hot stock or wine before stirring it into the risotto.
Squid is rubbery.	Cooked too briefly (under 5 minutes) or too long (over 20 minutes).	Squid is best when cooked very fast or very long. In risotto, aim for the longer cook time by adding it early, or add it in the final 5 minutes of cooking.