Crni rizot recipe

A Dalmatian risotto blackened by the ink taken from the same cuttlefish that goes into the pan.

1 hour and 5 minutesmedium10 ingredients

Ingredients

• 800 g cuttlefish
• 8 g cuttlefish ink
• 300 g short grain rice
• 200 ml dry white wine
• 1000 ml fish stock
• 1 onion
• 3 clove garlic
• 1 bunch parsley
• 100 ml olive oil
• 40 g grated parmesan

How to make Crni rizot

1. Clean 800 g of whole cuttlefish under cold water: pull out the bone, peel the skin and set aside the ink sacs without bursting them. This is the whole difficulty of the dish.
2. Cut the cuttlefish into strips.
3. Sweat 1 finely chopped onion and 3 chopped garlic cloves in 100 ml of olive oil for 5 minutes, then add half a bunch of chopped parsley.
4. Add the cuttlefish and cook 10 to 15 minutes with the lid on, so it releases its water and softens.
5. Stir in 300 g of short grain rice and toast it 2 minutes, then pour in 200 ml of dry white wine and let it evaporate.
6. Squeeze the ink sacs into the pan, about 8 g of ink, and stir until the rice is uniformly black.
7. Add 1 litre of hot fish stock a ladle at a time, stirring, until the rice is done but still firm, about 18 minutes.
8. Off the heat stir in 40 g of grated parmesan and the rest of the parsley, and serve straight away.

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