Black risotto is one of the finest dishes of Dalmatian cuisine. It takes time and patience to make it, but this traditional meal popular along the Dalmatian coast is a favorite among the real gourmands!
800 g fresh cuttlefish,200 g risotto rice,2 large onions,5 cloves of garlic, salt, pepper, parsley, laurel leaf, rosemary, parmesan,1 dcl white wine,0.5 dcl cold-pressed olive oil,1 l fish soup broth
Cuttlefish should be fresh. How to cut. Place the back containing bones on a working surface (feel with fingers on which side the bone lies). Pierce with a knife through the head and cut down to tentacles. Tear the head in half with hands. Reach carefully and collect the bag with squid ink, watch out not to split it open. Place for safe-keeping. The squid ink is to be added to risotto, enriching its flavor. Remove and discard the insides and debone. Cut off the tentacles right under the eyes, remove the hard beak between without damaging them. Cleaning is done. Cut the meat into cubes. Finely chop onion, garlic, and parsley. In a pot heat olive oil (preferably cold-pressed), add in onion, once gold, garlic, and cuttlefish. Leave to sear for 10 minutes. Pour in 1 dcl white wine, bring to boil. Salt, pepper, season with laurel leaf and rosemary. Before liquid evaporates, trinkle in rice which will soak all the juices. Preferably, pour in soup broth and sprinkle with parsley. Continue stirring, lastly, add the ink bag to the pot. The bag will burst open. Remove from heat, cover and leave to sit for about 10 minutes. Serve while hot with parmesan.