Dish

Risotto con le seppie

Risotto with cuttlefish

Risotto con le seppie is made with Arborio rice, squid ink, chicken broth, onions, garlic, white wine, and squid. The dish is cooked slowly, with the broth being added gradually to the rice to create a creamy texture. The squid adds a seafood flavor and a chewy texture to the dish. This dish is perfect for those who love seafood and rich flavors.

European cuisine› Mediterranean cuisine› Italian cuisine

Rice Dish

Origins and history

Risotto con le seppie originated in the Veneto region of Italy, specifically in the city of Venice. It is a traditional dish that has been passed down through generations of Italian families. The dish is typically served as a main course, but can also be served as a side dish.

Dietary considerations

Gluten-free, not suitable for vegetarians or vegans, contains seafood and alcohol

Variations

Variations of this dish include adding shrimp or other seafood to the risotto. Some recipes also call for the addition of tomatoes or red peppers to give the dish a unique flavor and color.

Presentation and garnishing

To make this dish look extra fancy, garnish with fresh herbs such as parsley or thyme. Serve in a shallow bowl to show off the creamy texture of the risotto.

Tips & Tricks

When cooking the squid, be sure not to overcook it as it can become tough and rubbery. It is also important to use high-quality squid ink to ensure a rich and flavorful dish. If you don't have chicken broth, you can use vegetable broth or water instead. Be sure to adjust the seasoning accordingly.

Side-dishes

This dish can be served with a side salad or roasted vegetables. It pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

Drink pairings

Risotto con le seppie pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. For those who prefer red wine, a light-bodied red such as Chianti or Pinot Noir can also work well. For non-alcoholic options, a sparkling water or lemonade can be a refreshing choice.