Squid ink risotto with shrimp

Risotto al nero di seppia is what you get when you're craving some real drama on your plate. And a whole lot of flavor too. In the Veneto region of Italy, folks know the secret to a really really good Italian seafood risotto is the cuttlefish ink—it turns the rice this wild, pitch-black color and gives everything a deep, tender sea taste you don’t forget. Add juicy shrimp and, honestly, you’ve got a dish that feels pretty fancy—like something you’d spot at a special dinner by the coast. The mix of shrimp risotto and that inky, salty richness is all about making seafood the star. People sometimes even toss in flavors like licorice to make things pop. But to be honest, the real magic is in how that moist rice soaks up all those sea vibes. This isn’t just any rice dish—it’s squid ink risotto done the Italian way, with a look and taste that’s definitely different.

Special occasions call for food that's a bit out of the ordinary, and this black risotto totally fits the bill. The smell alone—like an ocean breeze mixed with a hint of garlic and crispy shrimp—lets everyone know something cool is coming. And you know what? When you spoon it out, that shiny black rice with those bright shrimp is just plain fun to look at. Not to mention how tender and rich each bite is. It’s the kind of seafood risotto recipe people talk about long after the meal—especially at a holiday dinner or New Year's Eve party. In Veneto, the balance between the sweet shrimp and the earthy ink makes this risotto with shrimp way way better than other rice dishes. There’s just something about how the golden shrimp sits on that jet-black bed of rice that feels extra special, like you’re eating something straight from the Italian seaside. Anyone up for a bit of adventure on their plate should definitely give this traditional risotto al nero di seppia a try. Really, just to see what all the excitement’s about.