• Very delicious and simple to make risotto recipe with peas and porcini mushrooms.

  • Possibly one of the most Venetian dishes around, risotto al nero di seppia – squid ink risotto – is a feast for the eyes and the palate. The glossy, black ink lends a briny, even earthy, flavour to this dish but above all gives it that characteristic deep, dark colour that inevitably leaves an impression on those not used to eating it. In Venice (and pretty much anywhere on the Italian coast), squid can still be found with its ink sacs attached, especially at the fish markets or good fish mongers where the haul is as fresh as can be.

  • It is so delicious and filling, it can be a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it is definitely worth the effort. Serve as soon as possible (as it turns like glue if held too long!)