Directly from the restaurants overlooking the port of Livorno, here is a recipe for those who have the sea in their heart and don’t mind cooking cuttlefish.

In this image, we have a close-up view of a plate of squid ink risotto. The risotto has been plated and is a rich, lustrous black throughout, indicative of a generous amount of squid ink used in its preparation. Bits of squid and herbs are speckled within, offering a slight textural and color contrast. The plate itself features a playful design with green swirls and purple floral accents around the rim, which add a touch of whimsy to the presentation. A fork lies beside the plate, suggesting the meal is ready to be enjoyed. The tablecloth underneath has a traditional pattern, complementing the rustic and authentic feel of the dish.

Cuttlefish Ink Risotto as Cooked in Livorno

Guido Pasquariello

A refined and flavorful dish, known for its rich, dark color and intense ocean taste. This recipe brings out the best in Cuttlefish, making it a luxurious addition to any seafood menu.

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Prep Time 15

Cook Time 25

Course First Course

Cuisine Italian

Servings 4

Equipment

Knife
Skillet
Large pot
Mixer
Food processor

Ingredients

12 ounces Cuttlefish cleaned and cut into small pieces
1 1/2 cups Arborio rice
2 Cuttlefish ink sacs
1 onion finely chopped
3/4 cup white wine
4 1/4 cups vegetable or fish broth
Olive oil as needed
Salt to taste
Parsley as needed for garnish

Instructions

Clean and Chop Cuttlefish: Start by cleaning the Cuttlefish and then cutting it into small pieces.
12 ounces Cuttlefish
Prepare Cuttlefish Ink: Set aside the Cuttlefish ink sacs, then dilute them in a bowl with some broth. This step can also be done using packaged Cuttlefish ink.
4 1/4 cups vegetable or fish broth, 2 Cuttlefish ink sacs
Make Ink Mixture: Stir until you have a smooth, homogeneous liquid.
Sauté Onion: Heat olive oil in a pot and add salt. Add chopped onion, stir, and sauté for about 5 minutes.
Olive oil as needed, Salt to taste, 1 onion
Cook Cuttlefish: Add the Cuttlefish pieces, stir, and cook for another 5 minutes.
Toast Rice: Add the Arborio rice to the pot and toast it.
1 1/2 cups Arborio rice
Deglaze with Wine: Pour in the white wine, allowing it to evaporate.
3/4 cup white wine
Cook Risotto: Gradually add hot broth to the rice, stirring frequently, until the rice is cooked.
Add Cuttlefish Ink: Midway through cooking, add the diluted Cuttlefish ink. Near the end of cooking, adjust the seasoning with salt if necessary.
Serve: Plate the Cuttlefish ink risotto, garnish with chopped fresh parsley and a drizzle of raw olive oil.
Parsley as needed for garnish

Notes

For an authentic taste, use fresh Cuttlefish with its ink sacs. If fresh Cuttlefish ink is not available, packaged ink works well too.

This risotto is creamy without the need for butter or cheese, highlighting the Cuttlefish’s flavor. If preferred, a small piece of salted butter can be used for finishing, but be cautious with additional salt.

It’s best enjoyed fresh and hot, so prepare just enough to avoid leftovers. This sophisticated dish will surely impress with its unique flavor and dramatic presentation!

A Taste of Heritage: My Journey with Risotto al Nero di Seppia

In this photo, there is a wide pot containing squid ink risotto being stirred with a wooden spoon. The risotto shows a variety of shades: the part submerged in the squid ink is intensely black and glossy, while some grains on the surface remain white, indicating that the dish is still cooking and the ink has not yet uniformly colored all the rice. Among the rice, there are visible pieces of squid, likely cut into cubes, which add texture and flavor to the dish. The presence of the squid pieces and the contrast between the white and black rice create a captivating visual effect.

My Cuttlefish Ink Risotto, or Risotto al Nero di Seppia, is a culinary voyage through history, tracing its origins back to Croatia under the Venetian empire, revealing the cultural exchanges that have enriched Italian cuisine.

The inky blackness of the cuttlefish that paints each grain of rice isn’t just about the striking visual appeal—it infuses the dish with a depth of flavor that’s as rich as its past. As I savor the creamy grains contrasted by the tender cuttlefish, I’m reminded of Livorno’s seafaring heritage, a city that has long embraced the bounties of the sea and the stories of distant lands. For those keen to explore into Livorno’s traditional fare, see the link will serve as a guide to the city’s gastronomic treasures.