Crni Rižot with Cuttlefish and Sea Urchin
85% autentično · Croatian
An elevated black risotto featuring the rich, briny flavor of cuttlefish and the unique, luxurious taste of sea urchin roe, offering a more complex and gourmet seafood experience.
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Sastojci
- Arborio rice300g
- Fresh cuttlefish400g
- Cuttlefish ink3 tbsp
- Sea urchin roe (uni)50g
- Dry white wine150ml
- Fish broth750ml
- Shallots2
- Garlic2 cloves
- Olive oil3 tbsp
- Butter1 tbsp
- Fresh dill1 tbsp, chopped
- Saltto taste
- Black pepperto taste
Koraci
- 1
Clean the cuttlefish, reserving the ink. Dice the cuttlefish bodies and tentacles.
- 2
Finely chop the shallots and garlic.
- 3
Heat olive oil in a pan. Sauté shallots until soft, add garlic and cook for 1 minute. Add diced cuttlefish and cook until lightly browned.
- 4
Add Arborio rice and toast for 2 minutes.
- 5
Deglaze with white wine and let it evaporate.
- 6
Warm the fish broth and mix in the cuttlefish ink.
- 7
Add the ink-infused broth to the rice, ladle by ladle, stirring constantly until absorbed. Cook for about 18-20 minutes until al dente.
- 8
Stir in butter, chopped dill, salt, and pepper. Gently fold in the sea urchin roe just before serving to avoid overcooking.
- 9
Serve immediately.
