Risotto al Nero di Seppia

Risotto al Nero di Seppia is a classic Italian dish celebrated for its rich and savory flavors. This recipe features the distinctive addition of squid ink, imparting a signature black color and a subtle briny taste. The creamy texture of the risotto combined with tender pieces of seafood offers a luxurious indulgence for seafood lovers. The harmonious blend of ingredients creates a memorable dining experience, perfect for those seeking an authentic taste of coastal Italy. The dish is also visually striking, with its unique color making it as appealing to the eyes as it is to the palate.

Ingredients

• 2 cups arborio rice
• 1/2 cup dry white wine
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup squid ink
• 4 cups fish or vegetable broth
• 1/2 cup Parmesan cheese, grated
• 2 Tbsp butter

Instructions

1. In a saucepan, heat the broth until it reaches a simmer and keep warm.
2. In a separate large pan, melt 1 Tbsp of butter over medium heat.
3. Add the finely chopped onion and minced garlic, and sauté until the onion is translucent, about 2 to 3 minutes.
4. Add the arborio rice and toast for 2 minutes, stirring frequently.
5. Pour in the dry white wine, stirring until the wine is fully absorbed by the rice.
6. Begin adding the simmering broth, one ladle at a time, to the rice, stirring constantly until each addition is absorbed before adding the next.
7. Continue adding the broth and stirring for about 18 to 20 minutes, until the rice is creamy and al dente.
8. Stir in the squid ink, grated Parmesan cheese, and the remaining Tbsp of butter until well incorporated.
9. Taste and adjust seasoning with salt and pepper, as desired.
10. Serve immediately, garnished with additional Parmesan cheese, if desired.

Keywords: Creamy, Elegant, Luxurious, Main Course, Italian

Spice Rack: Salt, Pepper

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