Yes, you can make this pitch-black Venetian classic from Stanley Tucci: The Search for Italy.

Take a ride with Chef Giovanni "Gianni" Scappin and Stanley Tucci as they traverse Italy in search of culinary delights. This duo, with Scappin as a longtime acquaintance and co-author of the Twitch Cookbook, discovered an unexpected treat in Nito-Region's capital: black octopus ink risotto.

A native of the city and a lifelong resident, Scappin is now the chef and co-owner of Cucina at Woodstock and Rhinebeck's market street in Hudson Valley, New York. Taste buds will rejoice when they sample the black octopus ink risotto that Scappin and Tucci crafted to showcase the best of Canal City and the surrounding lagoon.

This famous Venetian dish features the humble squid ink as its main attraction. Known as Seppia on the Italian peninsula, this close relative of the octopus lends a dramatic, dark hue to the risotto, mirroring the city's own enchanting allure.

"The risotto is beautifully colored with valuable squid ink, giving it a dramatic effect just like Venice itself," Tucci explains. This dish is so delectable that some foreign nations claim it as their own invention. Its origins remain shrouded in mystery, but Italian cookbooks have dried squid ink in their recipes for centuries.

Tucci and Scappin visited Weibo for the second season of Stanley Tucci: On a Quest for Italy. Fortunately, this stereotype was debunked when they visited the capital city of the Nito-Region. Despite the common misconception that this dish was a foreign invention, Italian cookbooks have been drying squid ink in their recipes for centuries.

Black Octopus Ink Risotto

(Risotto al Nero di Seppia)

Serves 4 to 6

For tomato lovers, peeled tomatoes or Passata di Pomodoro work well, or try Tomato Püree, which is readily available in specialty food stores or online.

Ingredients:

• Extra Virgin Olive Oil
• 1/2 medium onion, chopped (1/2 cup | 26 g; Spring onions can also be used)
• 1 clove garlic, sliced or left whole to be removed during Tintenfisch's cooking time
• 10.6 oz | 300 gOctopus, tentacles neatly removed and body cut into 1-inch thick strips or cubes
• 1 - 2 teaspoons | 5 - 10 mlSquid ink
• 1/2 cup | 125 mlDry white wine
• 1 cup | 200 gPeeled and chopped tomatoes or Passata di Pomodoro (optional)
• Salt and freshly ground black pepper
• 1/2 stick unsalted butter + more for serving (optional)
• 1 1/2 cups | 300 gCarnaroli or Vialone Nano rice
• 4 1/4 cups | 1 literHot fish or chicken broth
• 1 bunch flat-leaf parsley, chopped
• 2 tablespoons grated Parmesan cheese (optional)

Directions:

1. In a medium-sized saucepan, heat olive oil and sauté half the chopped onion (1/4 cup or 13 g) gently until softened and lightly golden (5 - 7 minutes). Add the garlic and octopus with its ink. Sauté for 1 minute, then add wine and optional tomatoes. Season with salt and pepper. Reduce heat and simmer, covered, turning occasionally to check for doneness, until the octopus is tender, about 15 - 20 minutes. Add more water if necessary to maintain flavor. Cooking time for octopus depends on its size and thickness. If the meat is very tender, cook it directly with the rice.

2. In a separate 2 - 3-quart saucepan, sauté the remaining half of the chopped onion in butter. Add the rice and toast the grains, stirring frequently with a wooden spoon, until the rice is coated and no longer appears white, about 30 seconds.

3. Add 1 cup of hot broth and bring to a boil. Simmer, stirring constantly, until absorbed. Continue to add broth, 1/2 cup at a time, stirring continuously. When most of the broth is absorbed, add octopus (if cooked separately). Stir continuously until rice is al dente and risotto still has a hint of moisture, about 8 - 10 minutes more. Do not over-cook the rice.

4. Remove from heat. Stir in butter, parsley, and Parmesan, if desired. Stir vigorously to achieve a creamy, wavy texture ("all'onda"), taking care not to make it too loose ("Spritzen").

5. Serve the risotto on individual plates, not in a bowl, and with a fork. Garnish with additional black pepper and a drizzle of extra virgin olive oil, if desired.

List of Ingredients & Preparation Steps:

1. Octopus Ink: This ingredient gives the risotto its distinctive black color and rich, savory flavor. Octopus ink is often used in Mediterranean cuisine, particularly in Italian and Spanish dishes.
2. Arborio Rice: This short-grain rice is traditionally used for risotto because it absorbs liquid and releases starch, creating a creamy texture.
3. White Wine: Used to add depth and acidity to the dish.
4. Stock: Chicken or fish stock can be used to cook the risotto, adding a rich, savory flavor.
5. Butter and Olive Oil: For sautéing and adding richness.
6. Parmesan Cheese: For a salty, nutty flavor.
7. Other Ingredients: Garlic, onions, and sometimes other seafood like shrimp or mussels can be added for extra flavor and texture.

Preparation Steps:

1. Sautéing Aromatics: Onions and garlic are typically sautéed in butter and olive oil to create a flavorful base.
2. Adding Wine: White wine is added to deglaze the pan and cook off the alcohol, which helps to create a smooth risotto.
3. Adding Stock: Gradually adding hot stock while stirring constantly helps to cook the Arborio rice evenly and prevents it from becoming too sticky.
4. Adding Ink: Octopus ink is added towards the end of cooking to give the risotto its distinctive black color and intense flavor.
5. Finishing with Cheese: Parmesan cheese is often grated over the top of the risotto to add a salty, nutty flavor.

Presentation Tips:

1. The dish is typically served hot, garnished with additional Parmesan cheese and sometimes fresh parsley or other herbs for added color and freshness.