Ingredients
(Serves
4)
- ·
450
g (1 lb) squid or cuttlefish, cleaned and sliced
- ·
1
small onion, finely chopped
- ·
2
cloves garlic, minced
- ·
1
cup (200 g) Arborio or Carniola rice
- ·
3–4
cups (750–1000 ml) fish or vegetable stock, hot
- ·
1/2
cup (120 ml) dry white wine
- ·
1–2
packets squid ink (about 1–2 teaspoons, available at seafood markets or
specialty stores)
- ·
2
tablespoons olive oil
- ·
1
tablespoon butter
- ·
Salt
and black pepper, to taste
- ·
2
tablespoons fresh parsley, chopped (for garnish)
- ·
Lemon
wedges (for serving)
Instructions
1. Prepare the squid
Heat
olive oil in a large skillet over medium heat medium. Add the chopped onion and
garlic and sauté until soft, about 3-4 minutes. Add the chopped squid and cook
for 5-7 minutes, stirring occasionally, until tender.
2.
Start the Risotto
Add
the rice to the pan and stir to coat the grains with the oil. Cook for 1-2
minutes until the rice is slightly translucent. Pour in the white wine and cook
until most of it has evaporated.
3.
Gradually add the stock
Add a
ladle of the hot fish stock to the rice, stirring frequently. Allow the rice to
absorb the liquid before adding more stock. Continue this process, adding stock
one ladle at a time, until the rice is cooked al dente (about 18-20 minutes).
4. Add
squid ink
Add
squid ink during the last 5 minutes of cooking. This will give the risotto its
characteristic black color and rich flavor. Taste and adjust seasoning with
salt and black pepper.
5.
Finish and serve
Stir in butter for extra creaminess. Remove from heat. Serve the risotto hot, garnished with fresh parsley and a squeeze of lemon juice.
Tips
For a
richer flavor, you can add a handful of grated Parmesan cheese at the end,
although it is not traditional. Pair with a crisp white wine like Malvasia or
Pošip for an authentic Croatian experience.
Enjoy your luxurious and savory black risotto!
