Chef inspiration
Risotto al Nero di Seppia alla Veneziana
The character of Risotto al Nero di Seppia Veneziana starts with Carnaroli rice; on the palate, that means a mellow grain character.
The story
About the dish
Davanti slowly cooks Carnaroli rice with cuttlefish ink, giving the risotto its dramatic black color and saline depth. Shrimp contributes delicate sweetness and a tender finish.
Italia.it describes Veneto’s table as a meeting of lagoon, plain, and mountain traditions, with rice and seafood among the region’s recurring ingredients. That regional frame helps explain why nero di seppia and risotto meet so naturally in a Venetian-style dish.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.