The Venetian classic combines rice with cuttlefish and the ink thereof to create a rich, creamy, distinctly maritime dish. But which grain works best – and can you sub in squid?
Risotto al nero di seppia is a Venetian classic that combines two of La Serenissima’s favourite ingredients: rice and seafood from the lagoon. The ink – generally harvested from the more generously supplied cuttlefish than the squid that is often preferred in English versions – gives the rice a creamy, distinctly maritime richness that pairs beautifully with the sweetness of the cephalopod.
The dish’s wider popularity is, I suspect, as much down to its striking appearance as its lovely flavour: few chefs can resist the temptation of a jet-black canvas for their creative flourishes. My problem is that, whenever I make it at home, it turns out an unappetising dirty-grey colour. So, what is the secret to making risotto nero that looks as good as it tastes?
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