Croatian Black Risotto

Name: Croatian Black Risotto
Total time: 50 min
Yield: 4 servings
Ingredients: 1.5 cups arborio rice; 500 grams cleaned cuttlefish; 2 sachets (approx. 8 grams) cuttlefish ink; 1 large chopped onion; 3 cloves minced garlic; 1/2 cup dry white wine; 5 cups warm fish broth; 3 tablespoons olive oil; 1/2 cup grated parmesan cheese; 1/4 cup chopped fresh parsley; to taste salt; to taste black pepper

Experience the unique allure of Croatian black risotto, a rich and savory dish colored by cuttlefish ink.

Croatian⏱ 50 min⚠ Contains 3 allergen(s)

✨ High in protein✨ Very high in sodium✨ Good source of calcium

Ingredients

Arborio rice1.5 cups
Cuttlefish500 grams cleaned
Cuttlefish ink2 sachets (approx. 8 grams)
Onion1 large chopped
Garlic3 cloves minced
Dry white wine1/2 cup
Fish broth5 cups warm
Olive oil3 tablespoons
Parmesan cheese1/2 cup grated
Fresh parsley1/4 cup chopped
Saltto taste
Black pepperto taste

Nutrition (per serving, makes 4)

Calories596 kcal

Protein35.7 g

Carbs72.8 g

Fat16.6 g

Fiber1.8 g

Sugar2.4 g

Sodium1727 mg

Vitamin C9.9 mg

Iron2.2 mg

Calcium267 mg

Potassium522 mg

Estimated values.

Steps

1Clean cuttlefish and chop into small pieces. Reserve the ink sacs.
2In a large pan, heat olive oil. Sauté chopped onion and minced garlic until softened. Add cuttlefish and cook for 5 minutes.
3Stir in arborio rice and cook for 2 minutes until translucent. Pour in white wine and cook until absorbed.
4Gradually add warm fish broth, one ladleful at a time, stirring constantly until absorbed before adding the next. This takes about 18-20 minutes.
5Dilute cuttlefish ink with a little broth, then stir into the risotto in the last few minutes of cooking. Season with salt and pepper.
6Remove from heat, stir in grated parmesan cheese and chopped fresh parsley. Serve immediately.