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Crni rižot
Dalmatian black cuttlefish-ink risotto
Along the Dalmatian coast, from Korčula to Dubrovnik, konobas serve crni rižot as the first thing fishermen order when they come ashore, its jet-black colour startling against a white plate. Cuttlefish is cooked slowly with onion and garlic until tender, then rice goes in with fish stock and the ink sac, making a creamy, sea-sweet rice that tastes of the shore. It traditionally includes a splash of dry white wine; for an alcohol-free version, use more stock with a squeeze of lemon. The usual mistake is adding the cuttlefish late and cooking it fast, which leaves it rubbery; it needs to stew first. Chef's tip: serve with a drizzle of good olive oil and grated hard sheep's cheese if you like, and warn your guests about black teeth.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
Method
0/7 doneStep 1: If cleaning the cuttlefish yourself, pull the head from the body, cut away the beak and eyes, remove the cuttlebone and guts, and carefully keep the small silvery ink sacs. Rinse well under cold running water. Keep everything in the fridge until cooking.
15 minStep 2: Cut the 1 ¾ lb cuttlefish, cleaned (ink sacs kept) bodies into 1 cm strips and the tentacles into short pieces. Squeeze the ink from the sacs into a little of the stock.
Step 3: Heat 4 tbsp olive oil in a wide heavy pan over a medium heat and soften 1 onion for 6 minutes. Add 3 garlic cloves for 1 minute.
7 minStep 4: Add the cuttlefish, cover and stew gently for 20 minutes, stirring now and then, until it turns opaque white, then tender when bitten. Add a splash of stock if it catches.
20 minStep 5: Stir in 1 tbsp tomato purée and 10 ½ oz risotto rice and toast for 2 minutes. Pour in ½ cup dry white wine (or the alcohol-free swap) and let it bubble away.
3 minStep 6: Add the ink and then 5 cups hot fish stock a ladle at a time, stirring often and waiting until each ladle is almost absorbed, for 18–20 minutes, until the rice is creamy and just tender with a slight bite.
20 minStep 7: Off the heat, stir in ⅔ oz butter, 3 tbsp fresh parsley, 1 tsp salt and ½ tsp ground black pepper. Rest 2 minutes; it should flow slowly on the plate. Serve with 1 ⅜ oz grated hard sheep's cheese or parmesan and 1 lemon. Eat the same day.
2 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 34 g
- Carbs
- 66 g
- Fat
- 16 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does crni rižot take?
- About 75 minutes in total: 25 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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