Black Risotto Con Seppiolini Risotto With Small Cuttlefish Recipes

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CROATIAN DALMATIAN BLACK RISOTTO (CRNI RIZOT)



Croatian Dalmatian Black Risotto (Crni Rizot) image

This is something special. You can also make it out of squid, but octopus or cuttlefish is much better. Although it is only a risotto, it is a heavy meal which requires red wine to support it. It is also better to use frozen octopus because it is softer than fresh.

Provided by nitko

Categories     Octopus

Time 1h10m

Yield 5 portions, 5 serving(s)

Number Of Ingredients 13

500 g rice
1500 g octopus (better 4-5 small ones)
1 cup olive oil
100 g onions
2 garlic cloves
200 g passata (or Italian-style sieved tomatoes)
100 g parmesan cheese (grated)
30 g hard sheep's milk cheese (Grana Padano cheese)
1 bay leaf
2 cups white wine
salt
pepper
70 g fresh parsley leaves

Steps:

  • Wash octopuses carefully and thoroughly, take out the bone, and ink-bags put aside. Cut octopus into stripes.
  • Finely mince garlic and parsley leaves.
  • Mince onion and sauté it on olive oil. When onion becomes soft, add octopus, garlic, parsley, bay leaf, tomato, salt pepper and sauté it 30 minutes.
  • After 30 minutes add 1 cup of wine and continue to sauté it. When octopus become soft, add what has left of wine.
  • Wash rice in two (cold) waters and add to octopus. Cook rice according to manual time necessary (add water but count in the liquid you have already in a pot).
  • Five minutes before ready add ink-bags. Put ink-bags one by one to decide how black you want your risotto. Cut hard sheep cheese into small cubes and add with ink-bags. This cheese will give the risotto rich and creamy taste.
  • Cook for 2-3 minutes more and serve with grated parmesan cheese.

Nutrition Facts : Calories 1524.7, Fat 53.4, SaturatedFat 10.4, Cholesterol 161.6, Sodium 1171.6, Carbohydrate 171.5, Fiber 4.3, Sugar 4, Protein 66.7

BLACK RISOTTO



Black Risotto image

It's original name is Risotto nero,This dish from Venice has become a classic, for its unusual black color and for its very delicate taste.

Provided by Poppy

Categories     Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

10 ounces cuttlefish or 10 ounces whole squid
1/2 onion, chopped
1 clove garlic, chopped
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
2 cups arborio rice
4 cups boiling fish stock (stock)
2 ounces butter
1 tablespoon chopped parsley

Steps:

  • Clean the cuttlefish by removing eyes, beak and transparent quill.
  • Remove and reserve ink sac.
  • Place cuttlefish in a bowl of cold water and soak for 30 minutes.
  • Peel off as much skin as possible, cut the cuttlefish into strips and wash in plenty of cold water.
  • Saute' onion and garlic in the oil until translucent.
  • Add the cuttlefish and cook over moderate heat until golden, stirring from time to time.
  • Add salt and pepper reduce heat, cover and cook for 30 minutes.
  • Add the rice and stir briefly over high heat to blend flavors.
  • Pour in several ladlefuls of boiling broth, the ink from the cuttlefish sac, and then little by little the rest of the boiling broth.
  • Reduce heat to low and cook for about 15 minutes, stirring constantly.

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