Risotto al Nero di Seppia
This risotto is true sophistication plated. The deep, dark intensity of squid ink merges perfectly with the creaminess of Arborio rice, creating a stunning visual contrast that is beautifully balanced by the sweetness of shrimp and a vibrant citrus finish. It is a gourmet experience that elevates humble seafood ingredients into a masterpiece of flavor, making it the perfect choice for a sophisticated dinner party.
60 min
Hard
Italiana
3 servings
The story behind
I love making this risotto whenever I want to celebrate something special or simply enjoy a quiet but elegant evening. The first time I encountered it was in a small, hidden trattoria tucked away near the Venetian canals, and I was completely captivated by that dramatic, intense black color and the deep, ocean-forward flavor. I quickly learned that while it may look like an intimidating, high-end dish, it is truly more about patience and care than complex technique. What I love most is how the lemon brightens the entire plate, cutting through the richness of the ink and making each bite feel fresh and balanced. I usually pair it with a very cold glass of white wine—maybe a crisp Pinot Grigio—which respects the delicacy of the seafood without overpowering the subtle salty notes. It is, without a doubt, a fantastic choice for a romantic dinner or an intimate gathering where the conversation flows as effortlessly as the wine. When plating it, just as seen in Risotto al Nero di Seppia.png, I love to pay attention to every detail, from the arrangement of the shrimp to those elegant drops of balsamic glaze on the rim. It is a constant reminder that sometimes, the boldest flavors are the ones that create the most lasting memories around the table, turning a simple meal into an art form.
Instructions
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1Begin by lightly toasting the rice in a large pan until the edges of the grains start to look slightly translucent.
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2Deglaze the pan with the white wine, allowing the alcohol to evaporate completely while capturing all the flavor.
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3Add the hot stock gradually, one ladle at a time, stirring constantly. This constant movement is key to coaxing the starch out of the rice for that perfect, velvety texture.
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4Halfway through the cooking process, stir in the squid ink diluted with a little bit of stock, and watch as everything transforms into that signature deep, dark shade.
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5While the risotto finishes, quickly sauté the shrimp and diced zucchini until perfectly tender. Plate the risotto and garnish with the seafood, vegetables, and fresh lemon slices for a pop of color.
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