07 September 2015

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.




12 comments:

  1. How special! I bet it's delicious, Jasna.

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  2. Wow!!! Black risotto looks delicious....A must try recipe...

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  3. Kod tebe ovih dana baš fina morska klopica... ♥

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  4. Nisam nikad imala priliku probati. Zanimljivo morsko jelo.

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  5. Jedno od najboljih morskih jela, koje sam ikad probala. Crnilo "lepo" oboji zube i jezik. :-))

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  6. Hello Jasna ...Ur blog is too interesting and I would like to be a part of your blog...Could you please add my blog name in your wonderful blog list...It would be a pleasure to be associated with your blog...Thank u...

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  7. I like this flavour from octopus inc so much!

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  8. Još nikad nisam probala rižoto sa crnilom sipe, jer ovde ga nisam videla, ali bih volela da probam.

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  9. Nikako da nabavim crnilo sipe, a baš bih volela da probam ovakav rižoto. Videla sam jednom i skroz crna peciva za hamburgere. Mnogo dobro su izgledala! :)

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  10. Wow, it looks impressive! I often come across ready made black ink pasta, but to buy the ink only, I will have to look harder. And I will,we all like risotto and this one looks delicious:)

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  11. Ja sam s mora, ali nikada nisam radila crni rižot :(

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