Dive into the heart of Venice with this elegant and mysterious Squid Ink Risotto — also known as Risotto al Nero di Seppia.
A dish that brings the flavor of the sea and centuries of Venetian history to your table.
00:00 – Intro
00:07 – The Base
00:16 – Adding the Squid
00:24 – Wine and Tomato
00:32 – The Rice and Ink
00:40 – Finishing Touches
🧂 Ingredients (for 4 servings)
320 g (11 oz) Carnaroli rice
300 g (10 oz) cleaned squid (with ink sacs)
1 small onion, finely chopped
1 garlic clove, minced
1 tbsp tomato paste
100 ml (½ cup) dry white wine
700 ml (3 cups) fish or vegetable broth
3 tbsp extra virgin olive oil
Salt and black pepper to taste
Chopped parsley and olive oil to garnish
🔪 Step-by-Step Recipe
00:07 – The Base
Heat olive oil, then sauté the onion and garlic gently until glossy.
This is the Venetian soul of the dish.
00:16 – Adding the Squid
Add the chopped squid and cook until it turns white — that’s your sign it’s ready for the next step.
00:24 – Wine and Tomato
Pour in the white wine and let it evaporate. Stir in the tomato paste for depth and color.
00:32 – The Rice and Ink
Add the Carnaroli rice, toast it for a minute, then gradually pour in hot broth while stirring.
When half-cooked, mix in the squid ink — watch it turn beautifully black.
00:40 – Finishing Touches
When creamy and perfectly cooked, serve with chopped parsley and a drizzle of olive oil.
🍷 Chef’s Tips
– Never rinse the rice — its starch creates that velvety texture.
– Use warm broth only; cold liquid stops the cooking.
– Add the ink near the end to preserve its rich color and aroma.
– Pair with a dry white wine or Prosecco for a true Venetian experience.
👩🍳 Special Collaboration!
This video was created together with Selvaggia – salutebellezzaumore 💚
We’re joining forces to talk about cooking, health, wellness, and a touch of history — two channels, one shared passion for a healthy life!
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#SquidInkRisotto #RisottoAlNeroDiSeppia #PadellandoConIvan #ItalianSeafood #VenetianCuisine #AuthenticItalianFood
Today we’re heading to Venice where even the sea dresses with elegance. Let’s prepare squid ink risoto kenno, the black pearl of Italy. In a preheated pan, I add a drizzle of olive oil, a small onion, and one minced garlic clove cougar, the beginning of every Venetian story. Then I add 300 g of squid cut into small pieces and stir until it turns white. Next, I add a splash of white wine. Let it evaporate and then mix in a spoonful of tomato paste. Finally, I add 320 grams of carnoli rice. Then the broth little by little and the squid ink. Go. Look at that. It turns deep black. Squid ink risoto tur. Creamy, rich, elegant. Venice on a plate.
Dining and Cooking