Prvi Zalogaj

Recipe

Black Risotto

Luxurious Venetian risotto with cuttlefish ink. Dramatic, elegant restaurant-quality appetizer.

Preparation
35 minutes
Cooking
35 minutes
Total time
70 minutes
Servings
4
Black Risotto — finished dish

Nutrition per serving

Calories
813 kcal
Protein
42.2 g
Carbohydrates
76.5 g
Fat
34 g

Ingredients

  • Arborio or Carnaroli rice320 g
  • Cuttlefish (or squid)600 g
  • Cuttlefish ink4 vrećice (8g)
  • Fish or seafood stock1.2 l
  • White wine150 ml
  • Red onion1 srednji
  • Garlic2 čehova
  • Peeled tomatoes2 srednje
  • Olive oil4 žlice
  • Butter60 g
  • Parmesan80 g
  • Parsley3 žlice
  • Lemon1 kom
  • Salt and pepperpo ukusu

Instructions

  1. 1

    Heat stock in a separate pot and keep at a gentle simmer. Open ink sachets and mix into 100 ml hot stock until fully dissolved.

  2. 2

    Clean cuttlefish: separate body from head, remove quill and ink sac if present. Peel membrane. Slice bodies into thin 5 mm rings.

  3. 3

    Finely chop onion. Crush garlic. Peel tomatoes, remove seeds and dice.

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