Cook Crni Rizot - Croatian Black Risotto | CulinaryCreationss

Name: Cook Crni Rizot - Croatian Black Risotto | CulinaryCreationss
Ingredients: For the Cuttlefish & Stock:; 2 large (or 4 small) fresh cuttlefish (about 1.5-2 lbs / 700-900g total), with ink sacs carefully removed and reserved; 6 cups (1.4 liters) ` seafood stock ` (homemade or good quality store-bought); 2 tablespoons ` extra virgin olive oil for cooking ` (preferably ` croatian olive oil `); 1 large yellow onion, finely chopped; 3 cloves garlic, minced; ½ cup (120ml) dry white wine (e.g., Malvazija, Sauvignon Blanc); Salt and freshly ground black pepper to taste; For the Risotto:; 2 tablespoons ` extra virgin olive oil for cooking `; 1 large shallot, finely chopped (or ½ small yellow onion); 1 ½ cups (300g) Arborio or Carnaroli rice (` best risotto rice `); ½ cup (120ml) dry white wine; Cuttlefish ink from the reserved sacs (or 2-3 sachets of pre-packaged ` squid ink `); 2 tablespoons unsalted butter; ¼ cup (25g) freshly grated Parmesan or Pecorino cheese (optional, for serving); ¼ cup fresh parsley, chopped (for garnish); Lemon wedges (for serving, optional)

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Master Crni Rizot, a traditional Croatian dish! Learn to cook authentic black risotto with cuttlefish ink. Get the recipe & tips for a delicious seafood meal.

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Ingredients

For the Cuttlefish & Stock:
2 large (or 4 small) fresh cuttlefish (about 1.5-2 lbs / 700-900g total), with ink sacs carefully removed and reserved
6 cups (1.4 liters) ` seafood stock ` (homemade or good quality store-bought)
2 tablespoons ` extra virgin olive oil for cooking ` (preferably ` croatian olive oil `)
1 large yellow onion, finely chopped
3 cloves garlic, minced
½ cup (120ml) dry white wine (e.g., Malvazija, Sauvignon Blanc)
Salt and freshly ground black pepper to taste
For the Risotto:
2 tablespoons ` extra virgin olive oil for cooking `
1 large shallot, finely chopped (or ½ small yellow onion)
1 ½ cups (300g) Arborio or Carnaroli rice (` best risotto rice `)
½ cup (120ml) dry white wine
Cuttlefish ink from the reserved sacs (or 2-3 sachets of pre-packaged ` squid ink `)
2 tablespoons unsalted butter
¼ cup (25g) freshly grated Parmesan or Pecorino cheese (optional, for serving)
¼ cup fresh parsley, chopped (for garnish)
Lemon wedges (for serving, optional)