How to cook the perfect risotto nero

The Venetian classic combines rice with cuttlefish and the ink thereof to create a rich, creamy, distinctly maritime dish. But which grain works best – and can you sub in squid?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 cre