📝 About This Recipe
Hailing from the romantic canals of Venice, this dramatic jet-black risotto is the ultimate expression of coastal Italian elegance. The dish marries the briny sweetness of tender cuttlefish with the silky, umami-rich depth of its own ink, creating a velvety texture that is both striking to look at and deeply comforting to eat. It is a masterclass in balance, where the oceanic intensity is perfectly softened by a touch of dry white wine and a luxurious finish of cold butter.
🥗 Ingredients
The Seafood
- 1 lb Fresh Cuttlefish (cleaned and cut into 1/2-inch bite-sized pieces)
- 8-10 grams Cuttlefish Ink (roughly 2 standard sachets or 1 tablespoon)
The Risotto Base
- 1.5 cups Acquerello or Carnaroli Rice (high-starch short grain rice)
- 2 pieces Shallots (finely minced)
- 2 cloves Garlic (smashed and peeled)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Soave)
- 5-6 cups Seafood or Fish Stock (kept at a low simmer in a side pot)
The Finish (Mantecatura)
- 3 tablespoons Unsalted Butter (cold and cubed)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 piece Lemon (zest only)
- 1 pinch Sea Salt (to taste)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a medium saucepan, bring your seafood stock to a gentle simmer. It is crucial the stock is hot when added to the rice to maintain a consistent cooking temperature.
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2
In a wide, heavy-bottomed pan or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the smashed garlic cloves and cook for 1-2 minutes until fragrant and golden, then remove and discard the garlic.
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3
Add the cuttlefish pieces to the garlic-infused oil. Sauté for 3-4 minutes until the flesh turns opaque. Season with a tiny pinch of salt and remove the cuttlefish from the pan, setting it aside on a plate.
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4
In the same pan, add the remaining tablespoon of oil and the minced shallots. Sauté over medium-low heat until translucent and soft, about 3 minutes, ensuring they do not brown.
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5
Add the rice to the pan. This is the 'tostatura' phase. Stir constantly for 2-3 minutes until the edges of the grains become translucent and you smell a nutty aroma.
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6
Pour in the white wine. It will hiss and steam; stir continuously until the liquid has been almost completely absorbed by the rice.
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7
Dilute the cuttlefish ink in a small bowl with a ladle of the warm stock, stirring until smooth. Pour this black liquid into the rice and stir well until the rice is evenly coated in a deep black hue.
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8
Begin adding the simmering stock one ladle at a time. Stir frequently; the friction of the rice grains rubbing against each other is what releases the starch and creates the creamy texture.
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9
Wait until each ladle of stock is nearly absorbed before adding the next. Continue this process for about 15-18 minutes.
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10
When the rice is about 5 minutes away from being done (it should be 'al dente'—firm but not crunchy), stir the cooked cuttlefish and any juices back into the pan.
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11
Once the rice is cooked to perfection, remove the pan from the heat. This is the most important step for texture.
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12
Perform the 'mantecatura': Add the cold cubed butter and the lemon zest. Vigorously beat the mixture with a wooden spoon to emulsify the fats into the starch, creating a glossy, 'all'onda' (wavy) consistency.
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13
Stir in the fresh parsley and adjust seasoning with salt and pepper. Let the risotto rest for 60 seconds before serving.
💡 Chef's Tips
Always use Carnaroli or Vialone Nano rice for the best results; they hold their shape better than Arborio under the long stirring process. Never use pre-ground pepper; freshly cracked black pepper provides the floral notes needed to cut through the richness of the ink. If you can't find fresh cuttlefish, squid (calamari) is an excellent substitute, but reduce the sautéing time by 1 minute as it cooks faster. Avoid adding cheese; traditional Italian seafood pasta and risotto rarely use Parmigiano, as the dairy can overwhelm the delicate oceanic flavors. If the risotto looks too thick at the end, add one final splash of hot stock to ensure it flows across the plate rather than sitting in a mound.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine like a Venetian Soave Classico or a Vermentino. Serve on wide, white porcelain plates to emphasize the dramatic contrast of the black rice. Garnish with a few edible gold flakes or a single seared scallop for an ultra-luxurious presentation. A side of quick-sauteed garlic broccolini provides a nice crunch and color contrast. Follow the meal with a lemon sorbet to cleanse the palate after the rich, briny flavors.