Crni Rižoto (Black Cuttlefish Risotto)

Name: Crni Rižoto (Black Cuttlefish Risotto)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 6 cups homemade fish stock or store-bought; 6 tbsp. olive oil; 5 medium shallots, minced; 4 cloves garlic, minced; 3 lb. raw cuttlefish or squid, cleaned and sliced into 1″ pieces, tentacles and 2 tsp. ink reserved; 1 cup Arborio rice; 1 ⁄ 4 cup dry white wine; 3 tbsp. minced parsley; 1 tsp. grated lemon zest, plus 1 tbsp. juice; Kosher salt and freshly ground black pepper, to taste

Serves
serves 6-8

PENNY DE LOS SANTOS

This Croatian risotto gets its deep color from the addition of cuttlefish or squid ink. This recipe first appeared with the story Splendor of the Isles in SAVEUR Issue 164.

Ingredients

6 cups homemade fish stock or store-bought
6 tbsp. olive oil
5 medium shallots, minced
4 cloves garlic, minced
3 lb. raw cuttlefish or squid, cleaned and sliced into 1″ pieces, tentacles and 2 tsp. ink reserved
1 cup Arborio rice
¹⁄₄ cup dry white wine
3 tbsp. minced parsley
1 tsp. grated lemon zest, plus 1 tbsp. juice
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Heat stock in a 2-qt. saucepan over medium heat; keep warm. Heat half the oil in a 6-qt. saucepan over medium-high heat. Add half each the shallots and garlic; cook until soft, 3–4 minutes. Add sliced cuttlefish and tentacles; cook, stirring occasionally, until tender, about 5 minutes. Transfer to a bowl and cover with plastic wrap; set aside.

Step 2

Add remaining oil to pan; heat over medium-high heat. Cook remaining shallots and garlic until soft, 3–4 minutes. Add rice; cook until lightly toasted, about 4 minutes. Stir in wine; cook until evaporated, 1–2 minutes. Add ½ cup warm stock; cook, stirring, until absorbed, about 2 minutes. Continue adding stock, 12 cup at a time and cooking until absorbed before adding more until rice is tender and creamy, about 16 minutes total. Stir in ink and cook until rice is completely coated and black. Remove from heat; stir in reserved cuttlefish mixture, the parsley, lemon zest and juice, salt, and pepper.

Heat stock in a 2-qt. saucepan over medium heat; keep warm. Heat half the oil in a 6-qt. saucepan over medium-high heat. Add half each the shallots and garlic; cook until soft, 3–4 minutes. Add sliced cuttlefish and tentacles; cook, stirring occasionally, until tender, about 5 minutes. Transfer to a bowl and cover with plastic wrap; set aside.
Add remaining oil to pan; heat over medium-high heat. Cook remaining shallots and garlic until soft, 3–4 minutes. Add rice; cook until lightly toasted, about 4 minutes. Stir in wine; cook until evaporated, 1–2 minutes. Add ½ cup warm stock; cook, stirring, until absorbed, about 2 minutes. Continue adding stock, 12 cup at a time and cooking until absorbed before adding more until rice is tender and creamy, about 16 minutes total. Stir in ink and cook until rice is completely coated and black. Remove from heat; stir in reserved cuttlefish mixture, the parsley, lemon zest and juice, salt, and pepper.