Crno Rizoto (Black Risotto)
Cuttlefish and its own ink stirred into rice ladled with hot seafood stock, true risotto-style — a Dalmatian coastal dish where the slow, patient stock-adding is what separates it from tourist versions made with pre-cooked rice and ink paste.
Seafood
⚠ Contains: Shellfish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 lb fresh cuttlefish, cleaned, ink sacs reserved
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1 1/2 cups risotto rice
- 4 cups hot fish or seafood stock
- 2 tbsp tomato paste
- 2 tbsp olive oil
- Chopped parsley, for garnish
- Salt, to taste
Steps
- Cut the cuttlefish bodies into small pieces, keeping the ink sacs intact and set aside.
- Heat the olive oil in a wide pan and saute the onion and garlic until soft.
- Add the cuttlefish pieces and cook for a few minutes, then pour in the white wine and let it reduce.
- Stir in the tomato paste and rice, coating the grains well.
- Squeeze the ink from the reserved sacs into the pan and stir to combine.
- Add the hot stock one ladle at a time, stirring frequently and waiting for each addition to absorb before adding the next, for about 20 minutes.
- Continue until the rice is creamy and just tender. Season with salt and garnish with parsley.