The Recipe · No.786 · Risotto al Nero di Seppia

Risotto al Nero di Seppia, and Where to Source It

Dissolve the cuttlefish ink into the hot stock before it goes near the rice, so the color and the briny sea flavor soak evenly into every grain. Finish it with olive oil beaten in, not cheese, the way the coast does it.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook25 min
Makes4 servings
CuisineItalian
Cook it with
Instant PotSlow cookerOne-pot
Can you make Risotto al Nero di Seppia in an air fryer? — Sometimes

Sometimes — if the pieces are small and cooked dry, an air fryer can handle it in a single layer; anything saucy or liquid needs a pan. When in doubt, the stovetop or oven is the safe call.

Part One
The Ingredients — and where to get them
Arborio rice
A high-starch short grain that builds the creamy body. Carnaroli works too.
1.5 cups
Source it →
Cuttlefish ink
The jet-black color and the marine flavor; nothing else does it. Local.
2 tsp
Local / market
Squid
Cleaned and sliced into rings or strips. Wild-caught squid is sweetest.
1 lb
Source it →
Fish stock
A clean shellfish stock is the cooking liquid and half the flavor.
5 cups
Source it →
White wine
A dry white to deglaze after toasting the rice. Buy this fresh and local.
1/2 cup
Local / market
One list, with a link to where to buy each one.
Part Two
The Method
  1. Cook the squidSweat onion and garlic in oil, add the squid, and cook a few minutes until firm.
  2. Toast the riceStir in the rice and toast a couple of minutes, then deglaze with the wine.
  3. Blacken the stockWhisk the ink into the hot stock until it turns opaque black.
  4. Cook and finishAdd the black stock a ladle at a time, stirring, about 18 min, then beat in olive oil off the heat.
Part Three
The Toolkit

Wide saucepan · Ladle · Wooden spoon

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