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Name: Black Risotto
Total time: 50 min
Yield: Serves 4
Cuisine: Croatia
Ingredients: 600 g cuttlefish or squid, cleaned, with ink sacs reserved; 320 g risotto rice; 1 onion; 2 cloves garlic; 4 tbsp olive oil; 150 ml dry white wine; 1 L fish stock; 15 g flat-leaf parsley; to taste salt; to taste black pepper

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Croatia50 minServes 4이전에 요리됨

Black Risotto

Crni rižot

재료10

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

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만드는 법

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.
Finely chop the onion and garlic. Heat the olive oil in a wide pan and gently soften the onion and garlic without browning.
Add the seafood and cook until it releases its liquid and turns opaque.
Stir in the rice and toast for a minute, then pour in the wine and let it evaporate.
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.
Season with salt and pepper, stir in chopped parsley, and rest for a minute before serving.