How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Black Risotto con Seppiolini (Risotto with Small Cuttlefish)?

You need 9 ingredients. The key ingredients include: 1/3 cup olive oil, 1 small onion, chopped, 1 clove garlic, 17 (1/2-ounce each) cuttlefish, cleaned and cut into strips and ink sac saved, and more.

Is Black Risotto con Seppiolini (Risotto with Small Cuttlefish) suitable as seafood?

Yes, Black Risotto con Seppiolini (Risotto with Small Cuttlefish) falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Black Risotto con Seppiolini (Risotto with Small Cuttlefish)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Risotto con Seppiolini (Risotto with Small Cu

Name: Black Risotto con Seppiolini (Risotto with Small Cuttlefish)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup olive oil; 1 small onion, chopped; 1 clove garlic; 17 (1/2-ounce each) cuttlefish, cleaned and cut into strips and ink sac saved; Salt and pepper, to taste; 1 cup dry white wine; 3 cups fish stock; 1 1/3 cups vialone nanno rice; 2 tablespoons unsalted butter

Try this homemade Black Risotto con Seppiolini (Risotto with Small Cuttlefish) recipe the whole family will love. Made with olive oil, onion, clove garl…

This Black Risotto con Seppiolini (Risotto with Small Cuttlefish) relies on simple, everyday ingredients such as olive oil, small onion, chopped, garlic and salt and pepper, to taste. It comes together quickly and makes 4 servings, at about 467 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1/3 cup olive oil
1 small onion, chopped
1 clove garlic
17 (1/2-ounce each) cuttlefish, cleaned and cut into strips and ink sac saved
Salt and pepper, to taste
1 cup dry white wine
3 cups fish stock
1 1/3 cups vialone nanno rice
2 tablespoons unsalted butter

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Quick Info

Servings
4 servings
Calories
467 kcal
Category
Seafood

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Black Risotto con Seppiolini (Risotto with Small Cuttlefish)

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