Black Risotto

Although it may appear to be a creation from outer space, black risotto is a very popular Croatian dish - and it is incredibly wonderful. This dish is known as "crni rizot" in Croatian, and it is a common sight on restaurant menus along the country's wide coastline. Black risotto can also be found inland.

Squid ink, which is added at the last minute to stain the black risotto, is what gives it such a dark color. It is usually cooked using cuttlefish or squid as the main ingredient, and despite its richness, the flavor is not overbearing. With garlic, olive oil, red wine, and fish, black risotto is a simple but effective dish.

Ingredients:

• 1 kg (2 lb) squid, cuttlefish or calamari
• 2 to 3 large chopped onions
• 1/3 cup (80 ml) olive oil
• 3 minced garlic cloves
• 1/4 cup white wine
• 400 mL (0.9 lb; about 2 cups) rice risotto (like Arborio)
• 4 g squid ink (about 1 tsp)
• Butter
• 2 cups fish stock or veggie stock or hot water
• Salt and black pepper

Instructions:

• Clean the squid or calamari before making the black risotto (reserve the ink sac). Cut this squid or calamari into stripes.
• In a skillet, cook the onion until it is translucent. Cook for 15 minutes after adding the squid or calamari. Cook until the squid or calamari are soft, adding garlic, parsley, salt (careful with the salt because the stock is salty), wine, pepper, and enough water to cover the calamari (squid will take a longer time to cook than calamari).
• Continue to simmer on low to medium heat with the rice and the ink from the ink sac. Ladle in the hot stock, stirring constantly until it is absorbed. Season to taste.
• When the rice is cooked al dente, remove the black risotto from the heat. Add a knob of butter and mix well. Cover and set aside for 10 minutes.