Sunday, 18 November 2012

Black risotto (crni rižoto)


For the sauce:

1 kg of fresh cuttlefish*
0,2 l of olive oil 
10 cloves of garlic
1 large onion
3 cups of rice 
salt and freshly ground black pepper (at taste)
1 tablespoon of grape vinegar
Parmesan cheese (optional)

For the fish soup:

0,5 kg of small white fishes
2 large onions
5 cloves of garlic
bit of olive oil


First put the fish soup to cook. Put all ingredients together with a lot of water and cook it for 2 hours! 

While cooking the soup clean the cuttlefish. You must be very gentile with fish to take out the ink bag without damaging it. You can see instructions for ink cleaning on this link: 

After soup is cooked put into a pan olive oil, onion and garlic to fry on a very low fire until onion gets light brown color. Add add cuttlefish and cook for 3 more minutes and when it gets very dry, add salt and pepper and cook it for 1 hour by adding fish soup bit by bit while stirring it (after 30 minutes add 1 tablespoon of grape vinegar - this is what makes great risotto different from a good one)

When cuttlefish is cooked and after all liquid vaporise from pan add cuttlefish ink by braking the ink bag right above the pan and cook it for 1 minute before you put in the rice. Fry the rice it for some time without adding water. When rice begins to look slightly translucent add the fish soup and keep stirring. Keep adding fish soup instead of water for the whole time you're cooking the rice. It's the most important ingredient as it will give your rice perfect fishy taste.

When the rice is done remove from fire and leave it still for 2 minutes.

Serve hot in seashell with Parmesan cheese on top.

Bon appetit!

* If you cant find fresh fish you can use frozen one and ink can be bought in store.

No comments:

Post a Comment