Croatian Dalmatian Black Risotto Crni Rizot Recipes

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.

Steps:

• Cut chicken meat into small pieces (1-2 cm large).
• Mince onion very finely.
• If you use fresh plum tomato first soak them 2-4 minutes in hot water, remove skin and "shave the best red part from it", remove seeds and cut into small pieces. If you use canned tomato, skip this part.
• Finely mince parsley.
• Sauté onion on oil until translucent, than add chicken and sauté on easy fire until becomes white. During this add salt, pepper, parsley, basil and oregano. Than add tomatoes. Sauté until most of the water evaporates.
• Wash rice and add into chicken. Following the manufacturers manual (3:1 - water : rice, usually) add chicken stock. Remember that you have some water already in the pot, so count this water out. Cook about 20 minutes (again follow the manual).
• Just before end, add hard goat cheese cut into very small pieces in the risotto to melt. Cheese will coagulate risotto and give nice taste. Serve with grated parmesan.

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.

Steps:

• Put olive oil in a pan, add garlic and sauté it for 30 sec, than add shrimps, squid and mussels and sauté it for 3 minute
• Add rice and let it be covered with oil and than add wine and cook it 2 minute until alcohol evaporates.
• Add tomato juice, salt, pepper, oregano and water. Mix everything and leave it cook for 15 minutes.
• If there is not enough water add only hot water. Before end (that's on you to decide) add hard cheese to melt in risotto.
• Serve hot and sprinkle with parmesan. Risotto must be creamy and resemble to sea during strong south-east wind in Adriatic: "jugo".