Rižoto od sipe (Classic Cuttlefish Risotto)

Sastojci

• Cuttlefish500g
• Arborio rice300g
• Onion1 medium
• Garlic2 cloves
• Dry white wine150ml
• Fish or vegetable broth1 liter
• Cuttlefish ink1-2 sachets (or from fresh cuttlefish)
• Olive oil3 tbsp
• Butter30g
• Parmesan cheese50g, grated
• Fresh parsley2 tbsp, chopped
• Saltto taste
• Black pepperto taste

Koraci

1. 1

   Clean the cuttlefish, reserving the ink sacs. Cut the bodies into small pieces and the tentacles.

2. 2

   Finely chop the onion and garlic.

3. 3

   Heat olive oil in a wide pan over medium heat. Sauté the onion until softened, then add garlic and cook for another minute.

4. 4

   Add the cuttlefish pieces and tentacles to the pan and cook for 2-3 minutes until they change color.

5. 5

   Add the Arborio rice and toast it for 1-2 minutes, stirring constantly, until the grains are translucent at the edges.

6. 6

   Pour in the white wine and stir until it evaporates completely.

7. 7

   Begin adding the warm broth, one ladleful at a time, stirring frequently and waiting for each addition to be absorbed before adding the next. Continue this process for about 15-18 minutes.

8. 8

   In a small bowl, mix the reserved cuttlefish ink with a ladleful of broth. Add this mixture to the risotto and stir well to distribute the color and flavor.

9. 9

   Continue adding broth and stirring until the rice is creamy and al dente (about 20-25 minutes total cooking time for the rice).

10. 10

    Remove the pan from the heat. Stir in the butter and grated Parmesan cheese. Season with salt and black pepper to taste.

11. 11

    Let the risotto rest for 1-2 minutes before serving. Garnish with fresh chopped parsley.