Croatia / Main
Black risotto
Risotto with cuttlefish and its own ink. The ink goes in at the end, or it turns bitter.
Ingredients
- Cuttlefish, in rings700 g
- Cuttlefish ink3 tbsp
- Arborio rice320 g
- Onion1
- Garlic4 cloves
- Dry white wine150 ml
- Fish stock1 l
- Tomato paste1 tbsp
- Parsley20 g
- Olive oil60 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Fry the onion and garlic in olive oil until soft, add the cuttlefish and cook five minutes; it releases water.
Add half the wine and the tomato paste and stew covered for twenty-five minutes, topping up with stock, until the cuttlefish softens.
Add the rice and toast it two minutes, until the grains turn translucent at the edges. Pour in the rest of the wine.
Add hot stock a ladle at a time, stirring, for eighteen minutes. Each addition goes in when the last has nearly been absorbed.
Five minutes before the end stir in the ink. The risotto turns black within seconds.
Off the heat, beat in a spoon of olive oil and the parsley, cover for two minutes and serve.
