Risotto al Nero di Seppia

Risotto al Nero di Seppia is a traditional Italian dish featuring creamy Arborio rice cooked with cuttlefish and its ink. The ink imparts a deep black color and rich, briny flavor that enhances the dish's seafood essence. The rice is typically sautéed with garlic and onion, then simmered gradually with broth until tender, creating a velvety texture. The ink is added during cooking, seamlessly blending its distinctive taste into the risotto. Often finished with a drizzle of olive oil or a sprinkle of fresh herbs, Risotto al Nero di Seppia offers an indulgent, savory experience rooted in Venetian culinary tradition.