I've never had the privilege to taste Risotto al Nero di Seppie in Veneto, but I don't see why a plane ticket has to stop me from recreating my own Italy on this rainy weekend. I was only a fish market visit and a squid ink bottle away. A few years ago, I had the most luscious squid ink risotto in a restaurant in N.Y. that is no longer in existence, but the novelty of the risotto and my tendency not to make it at home made it an automatic restaurant order choice for me. I've made my version with more heat and all squid instead of the seafood mixture served the night I first had it. The richness of squid ink works naturally with the creaminess of risotto rice. Squid ink has a pleasantly briny taste that is not as fishy as one might expect and is surprisingly earthy. I had frozen homemade fish stock on hand, but you could also substitute this with a mixture of clam juice and chicken stock.