Croatian cuisine - Black Risotto Recipe

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This recipe for black risotto famous Croatian Crni rižot is fantastic if you like seafood. This dish has an intense flavor and smell seafood. This is definitely not for those who do not love seafood! From our Italian neighbors (and administrators for many years) is Influenced this dish best al dente!

This dish looked almost scary black is all over Croatia, but there is always the coastal region of Croatia. I think no one better prepared rižot Crni your typical Dalmatian tavern - a small family restaurant kitchen or my sister-in-law.

My stepmother has this risotto as black. So, fish, large parts of the squid, as necessary. Here is for you to enjoy your short recipe.

Note: the photo image, some ink and served with squid on, instead of - as I could not get a decent enough photo-share. But you can see a fabulous photo shared on Flickr here that the final product should look like.

We love to share recipes Croatian cuisine - if you have one you would like to share, please let me know.

Recipe ingredients of black risotto

• 1.2 kg squid and calamari (squid best)
• 3 liters of water (you may need more)
• 60 grams of unpeeled shrimp
• 1.5 large onions, diced
• Oil-third cup extra virgin olive oil
• 2-3 garlic cloves, finely chopped
• Half a cup of white wine
• 1 1/2 cups rice (c arnaroli is best)
• Salt and pepper to taste '
• 1-2 tablespoons of Vegeta
• 50 g butter
• 3 tablespoons chopped parsley

Black risotto method

• To remove and break a pocket octopus ink, without
• Clean the squid and cuttlefish and cut into small pieces
• Place the octopus, squid and shrimp (leave them in their shells) in a saucepan, pour water over them and cook
• Drain seafood and keep warm. NO ACTION tires. Peel shrimp
• Fry onions until translucent in olive oil
• Add garlic and cook 1 minute
• Add the wine and half the stock and cook
• Add the rice.
• Season with salt, pepper and Vegeta, cook for 10 minutes over medium heat, stirring occasionally.
• The remaining stock, shrimp, squid, cuttlefish and
• Bake for 10-15 minutes on low heat, or until the rice is cooked
• The addition of water if necessary
• Be sure to burn the rice. Does he have proof and are not sticky
• Combine butter and sprinkle with parsley and serve

What do you think? Will you give this recipe a black risotto chance?