Crni Rižot (Croatian Black Cuttlefish Risotto)

Ingredients

• 1 lb (450g) cuttlefish, cleaned and sliced into rings, ink sacs reserved
• 3 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup (10g) chopped fresh parsley
• 1/2 cup (120ml) dry white wine
• 1.5 cups (300g) Arborio rice
• 4 cups (960ml) warm fish or vegetable stock
• 2 tablespoons butter
• Salt and pepper to taste

Before you cook

• Clean the cuttlefish and slice it into rings, reserving the ink sacs in a small bowl.
• Finely chop the onion, garlic and parsley.
• Warm the stock in a saucepan and keep it over low heat.

Steps

1. Heat the olive oil in a wide, heavy pot over medium heat.
2. Add the onion and cook for 4 minutes until softened.
3. Add the cuttlefish rings and cook for 15 minutes, stirring occasionally, until tender.
4. Stir in the garlic and parsley and cook for 1 minute.
5. Pour in the white wine and let it bubble for 2 minutes.
6. Add the rice and stir to coat every grain for 1 minute.
7. Stir the reserved cuttlefish ink into one ladle of the warm stock.
8. Add that inky stock to the rice and stir until absorbed.
9. Continue adding the warm stock one ladle at a time, stirring often and waiting for each addition to absorb before adding more.
10. Cook for 18 to 20 minutes total, until the rice is tender and creamy but still has a slight bite.
11. Remove the pot from the heat and stir in the butter.
12. Season with salt and pepper.
13. Let the risotto rest for 2 minutes before serving.