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.
Cuttlefish Ink Risotto as Cooked in Livorno
Ingredients Â
- 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
A Taste of Heritage: My Journey with Risotto al Nero di Seppia
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.
