Risotto al Nero di Seppia

Method

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1. Cut the cuttlefish into 1 cm strips. Keep the ink sacs whole in a small bowl, or open the sachets.

   Mark done

2. Soften the onion in 5 tbsp oil for 8 minutes, then add the garlic and cook 1 minute.

   Mark done Start 8 min timer

3. Add the cuttlefish and cook 5 minutes over high heat, then the tomato purée for 2 minutes.

   Mark done Start 2 min timer

4. Add the rice and toast it 2 minutes, then the wine, stirring until absorbed.

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5. Stir in three-quarters of the ink, then add the hot stock a ladleful at a time for 16 minutes, stirring, until the rice is al dente.

   Mark done Start 16 min timer

6. Add the salt, chilli and the last of the ink and cook 2 minutes more — this final addition is what keeps it black rather than grey.

   Mark done

7. Off the heat, beat in the 3 tbsp olive oil hard for a minute. No butter and no cheese. Serve with parsley and lemon.

   Mark done

Chef’s Tips

• Ink in two stages. The last spoonful is the colour.
• No cheese with fish. Olive oil does the mantecatura.
• Cuttlefish is either two minutes or forty. Aim for the short end.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• A glass of Soave
• Grilled bread
• Lemon wedges

Storage & Reheating

Best immediately. It does not reheat or freeze well.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.