How to cook the perfect risotto nero

Risotto al nero di seppia is a Venetian classic that combines two of La Serenissima’s favourite ingredients: rice and seafood from the lagoon. The ink – generally harvested from the more generously supplied cuttlefish than the squid that is often preferred in English versions – gives the rice a creamy, distinctly maritime richness that pairs beautifully with the sweetness of the cephalopod. The dish’s wider popularity is, I suspect, as much down to its striking appearance as its lovely flavour: few chefs can resist the temptation of a jet-black canvas for their…

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