It is always a bit traumatic for people not in the know to be confronted in a Venetian restaurant with this speciality – black rice with a delicate fishy taste. The little cuttlefish of the Venice laguna are laden with ink, which is what colours the rice (and is also used as drawing ink). In the Veneto, for this risotto they use an indigenous risotto rice, which has short and round grains, called vialone nano.
Prosecco is the famous sparkling wine of Venice, which is the perfect drink while sitting and looking at the bustle of the Grand Canal. However, most Venetians stir their glasses of Prosecco before drinking, which has the effect of getting rid of the bubbles! Heating Prosecco has exactly the same effect, so you could, of course, use white wine instead . . .