Crni Rižot (Black Risotto)
The black risotto of the Adriatic: cuttlefish simmered with its own ink until the rice turns midnight and tastes of the sea itself. Ingredients: cuttlefish (with ink sacs), risotto rice, onion, garlic, white wine, fish stock, olive oil, parsley, lemon, parmesan (optional, controversial).
What it is
The black risotto of the Adriatic: cuttlefish simmered with its own ink until the rice turns midnight and tastes of the sea itself. Ingredients: cuttlefish (with ink sacs), risotto rice, onion, garlic, white wine, fish stock, olive oil, parsley, lemon, parmesan (optional, controversial). Recipe: 1) Clean cuttlefish carefully, reserving the ink. 2) Sweat onion and garlic; add cuttlefish strips; simmer in wine. 3) Add rice; ladle stock gradually. 4) Stir in the ink near the end until the pot is black as pitch. Serve: with parsley and lemon — and napkins, smiles will be evidence. Flavor: deep marine sweetness, ink-dark umami. History: crni rižot came through Venetian influence on the Dalmatian coast, where cuttlefish were plentiful and rice a precious import. See also: Peka, Pašticada.
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World Cuisines
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