Croatian Crni Rižot | Black Risotto

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Preparation Time 20 mins
Cooking Time 40 mins
Resting Period 10 mins
Total Time 1 hr 10 mins
Cooking Method:
Cuisine: ,
Category:
Difficulty: Advanced
Servings: 6
Calorie: 350
Best Time: Summer
Ingredients
  • 400 g black rice (Arborio or Carnaroli rice can be used)
  • 500 g mixed seafood (such as squid, cuttlefish, shrimp, mussels, or clams)
  • 3 tbsp olive oil
  • 1 onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 red bell pepper (diced)
  • 1 tomato (diced)
  • 1 tsp paprika
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1 cup white wine
  • 4 cup fish or seafood broth
  • squid or cuttlefish ink (approximately 1-2 sachets or to taste)
  • fresh parsley (chopped, for garnish)
  • grated parmesan cheese (optional, for serving)
Instructions
  1. 1
    Clean the seafood thoroughly. If you're using squid or cuttlefish, save the ink sacs. Cut the squid or cuttlefish into small pieces.
  2. 2
    In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until they become translucent.
  3. 3
    Add the diced red bell pepper and tomato to the skillet. Cook for a few minutes until the vegetables start to soften.
  4. 4
    Stir in the paprika and dried oregano, then add the black rice to the skillet. Toast the rice for a couple of minutes, stirring constantly to coat it with the flavors.
  5. 5
    Pour in the white wine and let it simmer until it's mostly absorbed by the rice.
  6. 6
    Gradually add the fish or seafood broth, one cup at a time, stirring frequently. Allow the rice to absorb each addition of broth before adding more. This process usually takes about 20-25 minutes, and the rice should be creamy and tender.
  7. 7
    While the rice is cooking, prepare the squid or cuttlefish ink. If you're using squid or cuttlefish, carefully remove the ink sacs and add them to a small bowl. Mix them with a little bit of water to dilute the ink.
  8. 8
    Once the rice is almost cooked, add the mixed seafood to the skillet. Stir in the diluted squid or cuttlefish ink to give the dish its characteristic black color. Cook for an additional 5-7 minutes or until the seafood is cooked through.
  9. 9
    Season the Crni rižot with salt and pepper to taste. Remove from heat and let it rest for a few minutes.
  10. 10
    Serve the Crni rižot hot, garnished with chopped fresh parsley. Optionally, you can sprinkle some grated Parmesan cheese on top before serving.
  11. 11

    Your homemade Crni rižot is ready. Dobar tek!

Read online https://soursweetbitter.com/recipe/black-risotto/
Daurora

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