Black Risotto

No, it's not made with black rice; this is speciality of Dalmatia (coastal Croatia) where cuttlefish (or octopus or squid) ink is used to colour (and flavour) rice dishes. Best served with seafood!

Ingredients:

3-4 tbs olive oil

1 onion, diced

3-4 garlic cloves, crushed / grated 

1/2 red chilly (or more), diced

1 1/2 - 2 cups Arborio rice

6-7 cups fish or vegetable stock

1 tbs cuttlefish (or octopus) ink

150 ml white wine

1/2 cup Parmesan, grated 

salt and pepper (white preferable)

Method:

Wash rice and drain.

Heat fish stock and keep hot close by.

Heat oil in a pot, saute onion for 1 couple of minutes; add chilly and garlic. Stir well then add rice and ink. Mix until ink incorporated then add a ladle of fish stock; keep stirring all the time until stock absorbed, then add another ladle and continue until all stock used and rice cooked. Constant stirring is a must, as it gives creamy texture to your risotto. Finally add parmesan and white wine; check for taste and adjust it if necessary. Serve while warm.

Crni Rižot / Rizoto

Ne, nije u pitanju rizoto od crne rize; radi se o Dalmacijskom specijalitetu u kojemu se koristi mastilo / crnilo sipe ili hobotnice da oboji i oplemeni poznato jelo. Najbolje servirati sa drugim plodovima mora.

Potrebno:

3-4 K maslinovog ulja

1 crveni luk, sjeckan

3-4 cena bijelog luka, protisnutog

1/2 crvene papricice, sjeckane

1 1/2 - 2 solje rize za rizoto (arborio)

6-7 solja bujona od morskih plodova / ribe ili povrca

1 K crnila / mastila sipe ili hobotnice

150 ml bijelog vina

1/2 solje parmezana, rendanog

so i biber (bijeli po mogucnosti)

Nacin:

Operite rizu i ocijedite.

Zagrijte bujon / supu i drzite po strani.

Zagrijte ulje u serpi, prodinstajte luk nekoliko minuta zatim ubacite papricicu i bijeli luk. Promijesajte, uspite rizu i crnilo  i dobro umijesajte. Dodajte 1 solju supe i mijesajte dok riza ne apsorbira tecnost. Ponavljajte ovaj postupak dok ne utrosite sav bujon, a riza ne bude kuhana. Stalno mijesanje ce omoguciti kremastu strukturu rizota. Na kraju ubacite parmezan i bijelo vino, te provjerite okus. Servirajte dok je toplo.