🟠 Risotto al Nero di Seppia
A luxurious Venetian risotto flavored with squid ink, giving it a rich, deep black color and seafood taste.
Ingredients
• 1 cup (200 g) Arborio rice
• 4 cups warm fish or vegetable broth
• 1–2 tbsp (15–30 g) squid ink
• 1 small onion, finely chopped
• 2 tbsp olive oil
• ½ cup white wine
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
Instructions
1️⃣ Heat olive oil in a wide pan and sauté the onion until soft.
2️⃣ Add Arborio rice and toast it for 2 minutes, stirring constantly.
3️⃣ Pour in the white wine and let it evaporate.
4️⃣ Add broth one ladle at a time, stirring continuously.
5️⃣ Halfway through, stir in the squid ink for color and flavor.
6️⃣ Continue adding broth until rice is al dente and creamy.
7️⃣ Stir in Parmesan, adjust seasoning, and serve hot with seafood on top if desired