Fresh Seppie Rissotto Recipe

Name: Fresh Seppie Rissotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup chopped onions; 2 tablespoons cuttlefish ink; Salt; Freshly ground black pepper; 2 teaspoons chopped garlic; 1 pound (2 cups) Arborio rice; 6 cups fish stock; 2 pounds cleaned cuttlefish, cut into rings; 1 tablespoon butter; 1/4 cup heavy cream; 1/2 cup freshly grated Parmigiano-Reggiano cheese; 2 tablespoons finely chopped fresh parsley leaves

Servings: persons

1 tablespoon olive oil
1 cup chopped onions
2 tablespoons cuttlefish ink
Salt
Freshly ground black pepper
2 teaspoons chopped garlic
1 pound (2 cups) Arborio rice
6 cups fish stock
2 pounds cleaned cuttlefish, cut into rings
1 tablespoon butter
1/4 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons finely chopped fresh parsley leaves

1
In a large saute pan, over medium heat, heat the oil.
2
Add the onions and 1 tablespoon of the cuttlefish ink.
3
Season with salt and pepper, and cook, stirring.
4
Saute until the onions are slightly soft, about 3 minutes.
5
Add 1 teaspoon of the garlic and saute for 1 minute.
6
Add the rice and saute for 2 minutes.
7
Start to slowly add the stock, stirring constantly, allowing the stock to absorb after each addition.
8
Season the cuttlefish with salt and pepper.
9
To a hot saute pan, add olive oil, 1 teaspoon of the garlic, the remaining tablespoon of cuttlefish ink and the cuttlefish and saute for 5 minutes.
10
Stir half of the cuttlefish into the risotto.
11
Stir in the butter, cream, cheese and parsley and simmer for 2 minutes, stirring constantly.
12
Remove from the heat.
13
Spoon the risotto in the center of each shallow bowl.
14
Top with the remaining cuttlefish.
15
Garnish with parsley.

627

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup chopped onions, 2 tablespoons cuttlefish ink, Salt, and more.

Yes, Fresh Seppie Rissotto falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fresh Seppie Rissotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions