Risotto al Nero di Seppia, or squid ink risotto, is a quintessential dish that embodies the maritime heritage and rich culinary traditions of Veneto, Italy. This exquisite dish harmoniously blends the deep, briny flavors of the Mediterranean with the creaminess of homemade risotto, creating a unique and alluring dining experience.
At the heart of Risotto al Nero di Seppia is Arborio rice, known for its ability to absorb flavors while releasing starches, resulting in a creamy texture. The rice is delicately toasted in a mixture of olive oil and finely chopped onion, releasing its nutty aroma. The dish gains its striking black hue from the addition of squid ink, which infuses the risotto with a subtle marine fragrance, often likened to the ocean itself.
As the cooking process unfolds, white wine is introduced, adding acidity and depth. A ladleful of warm fish stock is gradually poured into the pan, allowing the risotto to absorb the liquid slowly; this technique ensures a perfect al dente finish. The squid, cleaned and cut into rings, is added towards the end, ensuring it remains tender rather than chewy.
To elevate the dish further, a generous grating of ParmigianoReggiano is added just before serving. The rich nuttiness of the cheese balances the savory notes of the squid ink, creating a beautifully rounded flavor profile. Traditionally garnished with fresh parsley or basil, the final presentation of Risotto al Nero di Seppia is as visually striking as it is tantalizing to the palate.
Often enjoyed with a glass of crisp white wine, this dish not only celebrates the coastal bounty of Veneto but also captures a sense of tradition and craftsmanship. It exemplifies the region’s love for seafood and the culinary artistry that comes from simple, highquality ingredients. Whether served in a rustic trattoria or an upscale restaurant, Risotto al Nero di Seppia remains a beloved staple, inviting diners to indulge in the flavors of the Venetian lagoon.