Črni Rižot

Cuttlefish risotto blackened with its own ink.

Ingredients

• 700 g Cuttlefish
• 2 cups Arborio rice
• 3 sachets Squid ink
• 1 Onion
• 4 cloves Garlic
• ¾ cup White wine
• 5 cups Fish stock
• 4 tbsp Olive oil
• ¼ cup Parsley
• 2 tsp Salt

Method

1. Clean the cuttlefish — Clean and cut into small strips, reserving the ink sacs if present.
2. Start the base — Cook the onion and garlic in olive oil until soft, then add the cuttlefish and cook 10 minutes.
3. Toast the rice — Add the rice and stir for 2 minutes until the grains turn translucent at the edges.
4. Deglaze — Pour in the wine and let it evaporate.
5. Add stock gradually — Add hot stock a ladle at a time, stirring, waiting until each is absorbed.
6. Add ink — Stir in the ink two-thirds of the way through so the colour is even and deep.
7. Črni Rižot is ready — Finish with olive oil and parsley — never cheese with seafood risotto here.

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