Black Risotto
Black Risotto
A dramatic Venetian-style risotto coloured and flavoured with cuttlefish ink, built creamy with arborio rice, white onion and fish stock.
Prep: 40 minutes · Cook: 50 minutes
What Is Black Risotto?
A striking Venetian-style risotto, risotto al nero di seppia, where cuttlefish and its ink turn arborio rice glossy black with a deep, briny seafood flavour.
Why Make Black Risotto?
- A dramatic, restaurant-style dish
- Deep, briny seafood flavour
- Impressive for special occasions
- Built on classic risotto technique
- A true taste of the Venetian lagoon
Unico Products Used in This Recipe
Ingredients
- 10 oz cuttlefish or whole squid (with ink sac reserved)
- 1/2 onion (chopped)
- 1 clove garlic (chopped)
- 3 1/2 tbsp extra virgin olive oil
- salt and pepper (to taste)
- 2 cups arborio rice
- 4 cups fish broth (boiling)
- 3 tbsp butter
- 1 tbsp parsley (chopped)
Instructions
- Clean the cuttlefish, reserving the ink sac; soak 30 minutes, peel, cut into strips and rinse.
- Sauté the onion and garlic in the oil until translucent.
- Add the cuttlefish and cook over moderate heat until golden, then season, reduce heat and cook 30 minutes.
- Stir in the rice briefly over high heat to coat.
- Add a few ladles of boiling broth and the reserved ink, then add the rest of the broth a little at a time, stirring, about 15 minutes.
- Stir in the butter and parsley, rest covered a couple of minutes, then stir and serve.
Cooking Tips
- Have your fishmonger clean the cuttlefish and reserve the ink
- Keep the fish broth hot and add gradually
- Stir constantly for the creamiest texture
- Add the ink with the first ladles of broth
- Serve immediately while glossy
Frequently Asked Questions About Black Risotto
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1. Where do I get cuttlefish ink?
From cleaned cuttlefish or squid (reserve the ink sac), or buy sachets of squid ink at fishmongers and specialty shops.
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2. Can I use squid instead of cuttlefish?
Yes; squid works well and is often easier to find.
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3. Why is my risotto not black enough?
Add more ink with the early ladles of broth; a little goes a long way for colour and flavour.
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4. What should I serve with it?
A crisp white wine and simple greens; keep accompaniments light.
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5. How do I store leftovers?
Refrigerate up to 2 days; reheat gently with a splash of broth — seafood risotto is best fresh.
Cooking Guides & Tips
Black Risotto Made Simple
Black Risotto is a showstopping Venetian classic, dramatic in colour and rich in seafood flavour. Unico arborio rice gives it the essential creamy body.