A Croatian dish, black risotto is a type of seafood rice dish made with cuttlefish and sometimes squid. Popular in the Dalmatian Islands, this risotto is dyed black by breaking the cuttlefishes’ ink sacs onto the rice near the end of the cooking process.
– 1 kg squid or calamari
– 2 large onions, chopped
– 3 garlic cloves, minced
– parsley, chopped
– 400 g rice
– olive oil
– white wine
Clean the squid or calamari (keep the ink sac). Cut them into stripes.
Sauté onion in the oil until translucent. Add squid or calamari and cook for 15 minutes. Add garlic, parsley, salt, pepper and enough water to cover calamari and cook until squid or calamari is soft.
Add the rice, the ink from the ink sac and continue cooking, stirring occasionally. If necessary, add more hot water. Add white wine to the taste. Remove from heat when done and let stand for 10 minutes before serving.
Sprinkle with some grated parmesancheese when serving.