Risotto con le seppie is a traditional risotto made with cuttlefish. Other ingredients usually include fish stock, tomato paste, olive oil, black pepper, garlic, parsley, anchovies, and risotto rice such as Carnaroli or Arborio. The cuttlefish is washed, chopped into small strips and pieces, and set aside.

The garlic, parsley, and anchovies are sautéed in olive oil over medium heat until the anchovies dissolve, and the cuttlefish is then added to the mixture along with freshly ground black pepper. The fish stock, tomato paste, and rice are added to the pan, and the risotto is simmered over medium heat until done.