AI-generated
Crni Rižot — Croatian Black Risotto with Cuttlefish
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/main-dishes/crni-rizot-croatian-black-risotto-with-cuttlefish
About this recipe
Crni rižot is a Croatian risotto with tender cuttlefish pieces and ink that gives the rice a deep black color. The cuttlefish first simmers with onion, garlic, and a little tomato paste so it is tender before the rice goes in. Carnaroli gradually absorbs hot fish stock, developing a creamy texture. Prepared food-grade cuttlefish ink makes the dish easier to prepare with cleaned meat. Olive oil, parsley, and lemon juice added at the end bring out the flavor of the sea. Serve the risotto immediately, while it is loose and the grains retain a slight bite.
Ingredients
Cuttlefish risotto
600 g raw, already-cleaned cuttlefish (sepia), chilled; drained weight of the mantle and arms without skin or inedible parts
320 g uncooked Carnaroli risotto rice
150 g raw yellow onion, weighed after peeling
8 g raw garlic, weighed after peeling
15 g tomato paste with approximately 28–30% tomato solids
2 g fine salt
1 g ground black pepper
Stock, ink, and finishing ingredients
1000 ml prepared liquid unsalted fish stock; 200 ml for simmering the cuttlefish, 50 ml for the ink, and 750 ml for the rice
12 g food-grade sterilized cuttlefish ink (nero di seppia), 3 sachets of 4 g
40 ml olive oil; 30 ml for the base and 10 ml for finishing
10 g fresh parsley, leaves only; half for the risotto and half for serving
15 ml freshly squeezed lemon juice
Steps
Use raw, chilled cuttlefish that has already been cleaned to the stated edible weight. Pat the meat dry, cut the mantle into approximately 1–1.5 cm cubes, and cut the arms into short pieces of a similar size. Chop the onion, garlic, and parsley separately. Heat all the stock in a saucepan and keep covered over low heat so it stays hot; do not rinse the rice.
Heat 30 ml olive oil in a wide pot or deep skillet approximately 26 cm in diameter over medium-low heat. Add the onion and cook for approximately 8–10 minutes, stirring, until soft and translucent. Add the garlic and tomato paste and cook for approximately a minute more, stirring so the garlic does not burn.
Add the cuttlefish pieces and cook for approximately 4–5 minutes, stirring, until they release their juices. Pour in 200 ml hot stock, add the salt and pepper, bring to a gentle boil, then cover. Simmer over low heat for approximately 30–40 minutes, stirring occasionally, until the cuttlefish is tender when pierced with a fork. Only then add the rice; keep all the sauce and fat in the pot.
Add the uncooked rice to the tender cuttlefish and stir for approximately a minute so the grains combine with the moist base. In a small bowl, thoroughly mix all the ink with 50 ml hot stock measured from the saucepan. Pour the black liquid into the rice and stir until everything is evenly colored.
AI-generated Cook without a lid over medium-low heat, adding the remaining 750 ml hot stock in portions of approximately 100–150 ml. Stir often and add the next portion when the previous one has almost been absorbed but the bottom is still moist. Cook the rice for approximately 18–20 minutes from the first stock addition, using all the measured stock; add smaller portions toward the end to control the texture. The grains should be tender outside with a slight bite in the center, and the risotto should be loose, with creamy liquid between the grains, not a dry, solid mass.
Remove the pot from the heat, add the remaining 10 ml olive oil, the lemon juice, and half the parsley. Stir vigorously for approximately 30 seconds until the risotto is glossy and creamy. Divide all of it among four plates, sprinkle with the remaining parsley, and serve immediately; the risotto should spread gently once plated.
Estimated nutrition
Rate this recipe
0 ratings
Comments