Risotto al Nero di Seppia (Cuttlefish Ink Risotto)

Venetian-style risotto al nero di seppia is one of the most distinctive seafood risottos, recognised by its glossy black colour and deep marine flavour. Squid or cuttlefish ink gives the rice a briny, savoury intensity, while tender pieces of squid add gentle chew and sweetness. As with any good risotto, the texture should be loose, creamy and flowing rather than stiff, with the rice retaining a slight bite. White wine, shallot and hot fish stock keep the flavour clean and focused, and a final lift of parsley and extra-virgin olive oil helps balance the richness. It is an elegant dinner dish, but still rooted in straightforward coastal cooking.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style Venetian Italian seafood cooking
Cooking style One-pot cooking
Time commitment Under 1 hour

Why this recipe works

  • Creamy without cream: Gradually adding hot stock helps the rice release starch, giving the risotto its classic loose, glossy texture.
  • Deep seafood flavour: Fish stock, squid and squid ink create a savoury, briny base with the distinctive depth expected from nero di seppia.
  • Lifted finish: Dry white wine and fresh parsley balance the richness of the rice and ink, keeping the dish from feeling heavy.

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Authenticity notes

  • Venetian style: Nero di seppia is closely associated with Venetian and coastal Italian cooking, where squid or cuttlefish ink is used for both colour and marine depth.
  • Risotto technique matters: The rice should be cooked gradually with hot stock and stirred often enough to create a creamy texture while keeping a slight bite at the centre.

Ingredient notes

  • Choose proper risotto rice: Use a short-grain risotto rice that can absorb stock while releasing starch; long-grain rice will not give the same creamy finish.
  • Use reputable squid ink: Squid ink has a concentrated flavour and strong colour, so use a reliable source and stir it in evenly for a smooth, uniform result.
  • Cut the squid small: Small pieces cook quickly and are less likely to turn tough during the risotto’s short cooking time.

Texture tips

  • Keep it flowing: The finished risotto should slowly spread on the plate rather than sit in a firm mound; loosen it with a little hot stock if needed.
  • Protect the squid: Cook the squid just until opaque before adding the rice, then avoid aggressive heat later so it stays tender.
  • Stop at al dente: Take the risotto off the heat while the grains still have a slight bite, as they will continue softening during the brief rest.

Make-ahead tips

  • Best served immediately: Risotto has the best texture straight from the pan, when it is loose, glossy and creamy.
  • Prep before cooking: Chop the shallot, cut the squid and have the stock ready before starting, as risotto needs steady attention once the rice goes in.
  • Reheat gently: Warm leftovers slowly with a splash of water, stirring until piping hot and creamy again; high heat can make the squid tough.

Equipment you'll need

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Ingredients
Instructions
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  1. Pour the fish stock into a saucepan and bring it just to a gentle simmer, then keep it hot over a low heat. This keeps the risotto cooking evenly as you add it.
  2. Finely chop the shallots. Cut the squid into small pieces so it cooks quickly and stays tender.
  3. Warm the olive oil in a wide pan over a medium heat, then cook the shallots for 3 to 4 minutes until soft but not coloured. Add the squid and cook for 2 to 3 minutes, stirring, until it turns opaque.
  4. Stir in the risotto rice and cook for 1 to 2 minutes until the grains look slightly translucent at the edges. Pour in the white wine and let it bubble until almost fully absorbed.
  5. Add a ladleful of hot stock and stir until it is mostly absorbed, then keep adding stock a ladle at a time, stirring often. Continue for 18 to 22 minutes, until the rice is tender with a slight bite and the risotto is creamy and flowing.
  6. Stir the squid ink into the risotto until evenly black, then cook for 1 to 2 minutes to take the raw edge off. Take off the heat, finely chop the parsley, and stir most of it through; rest for 2 minutes, then serve topped with the remaining parsley.

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Recipe notes

Tips

  • Keep the stock at a bare simmer; adding cold stock slows cooking and can make the rice cook unevenly.
  • Aim for a loose, glossy texture that slowly spreads on the plate; if it tightens up, stir in a final splash of hot stock just before serving.
  • If serving anyone who is pregnant, elderly, or immunocompromised, use squid ink from a reputable source and ensure the squid is cooked until fully opaque.

Substitutions

  • Replace Dry White Wine with the same amount of Fish stock for an alcohol-free version.
  • Replace Shallot with the same amount of Yellow onion for a slightly stronger, sweeter base.
  • Replace Fresh parsley with Fresh basil for a more aromatic finish.

Storage

  • Refrigerate up to 2 days
  • Cool quickly, cover and refrigerate. Reheat gently in a saucepan with a splash of water, stirring until piping hot and creamy again; avoid high heat to keep the squid tender.

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Recipe overview

  • Servings: 4 servings
  • Total time: 50min (35min active)
  • Difficulty: Advanced
  • Cuisine: Italian
  • Allergens:
    Molluscs
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Dry White Wine

1 cup ≈ 240 ml
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Extra virgin olive oil

1 cup ≈ 240 ml
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Fish stock

1 cup ≈ 240 ml
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Risotto rice

1 cup ≈ 180 g
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