Food and wine

Cuttlefish Ink Risotto – Risotto al Nero di Seppia

By June 15, 2011 No Comments
[nggallery id=22]Who would think that a defense substance used by cuttlefish can make an excellent pasta sauce? In Italy cuttlefish is so popular and its ink is used to season rice “Risotto al Nero di Seppia”, spaghetti “Spaghetti al Nero di Seppia”, linguine pasta “Linguine al nero di seppia” and more.

I’m sure that those who have never tasted pasta with cuttlefish ink “nero di seppia”, will probably turn up their noses just thinking about eating a first course black like the coal! But if you close your eyes for a second and taste a forkful of cuttlefish ink rice or spaghetti, you will forget your fears and get lost into its typical flavor, “sea flavor”.

Just a recommendation: while eating this first course, do not smile! Your mouths and teeth will turn completely black! But do not worry, the black stains your teeth just for a short time!

But now let’s go on with the recipe.


400 gr of Rice

1 onion (tagliata a pezzetti)

800 gr a medium cuttlefish, cleaned & diced

ink sacs of the cuttlefish

tomato paste (is a thick paste that is made by cooking tomatoes for several hours to reduce moisture, straining them to remove the seeds and skin, and cooking them again to reduce them to a thick, rich concentrate.You can find it in any food market).

1 glass of white wine

bunch of parsley, chopped finely

extra virgin oil

vegetable broth


Sautè the onion in a saucepan with extra virgin oil. When they turn golden, add diced cuttlefish. Cook for about 5 minutes.

Now, add tomato paste, chopped parsely (leaving some for later), the rice and toast it for a minute or two. Then, add a glass of white wone, stir using a wooden spoon and let the white wine evaporate.

Then, pour in enough vegetables broth to cover the rice completely and continue to cook, stirring often, until all the vegeatble broth is absorbd (remember to cook on low heat).

Keep adding the vegetables broth and stir and cook until the rice is cooked. About 5 minutes before the rice is cooked, pierce the ink sacs with a paring knife on the top of the saucepan, making the contents fall in the sauce (discard the sacs when empty). Stir and cook for other 5 minutes.

Finally, sprinkle with minced parsley and enjoy it!

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