Black Risotto

Crni rižot

Ingredients10

• cuttlefish or squid, cleaned, with ink sacs reserved600 g
• risotto rice320 g
• onion1
• garlic2 cloves
• olive oil4 tbsp
• dry white wine150 ml
• fish stock1 L
• flat-leaf parsley15 g
• saltto taste
• black pepperto taste

Method

1. Cut the cuttlefish or squid into small pieces and carefully empty the ink sacs into a little warm water; strain and set the ink aside.
2. Finely chop the onion and garlic. Heat the olive oil in a wide pan and gently soften the onion and garlic without browning.
3. Add the seafood and cook until it releases its liquid and turns opaque.
4. Stir in the rice and toast for a minute, then pour in the wine and let it evaporate.
5. Add the diluted ink and a ladle of hot fish stock. Cook, stirring often and adding stock as it is absorbed, until the rice is creamy and just tender, about 18 minutes.
6. Season with salt and pepper, stir in chopped parsley, and rest for a minute before serving.