Cuttlefish Ink Risotto
Nero di Seppia is a classic Venetian seafood risotto where the rice is cooked in a rich broth infused with cuttlefish ink, giving it a striking jet-black color and a deep, briny flavor. The dish typically features Arborio or Carnaroli rice, cuttlefish or squid, white wine, onion, and a finish of butter and Parmigiano-Reggiano. It originates from the coastal regions of Italy, particularly Venice and the Adriatic.
🍽️ Nutrition at a glance
This dish is a balanced source of carbohydrates from the rice, moderate protein from the seafood, and fat from olive oil, butter, and cheese. It provides key nutrients like iron, selenium, and B vitamins, with a typical serving containing roughly 500-600 calories.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 22 g |
| Carbs | 65 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 780 mg |
| Iron | 4.5 mg |
| Selenium | 25 mcg |
| Phosphorus | 320 mg |
| Niacin (B3) | 5 mg |
| Vitamin B12 | 1.8 mcg |
| Zinc | 3.5 mg |
| Magnesium | 60 mg |
| Copper | 0.4 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Cuttlefish ink is not just for color; it adds a unique, savory umami depth and contains antioxidants like melanin. Culturally, it's a celebrated example of Italian cucina povera, transforming simple, local ingredients into a dramatic and flavorful dish.
