Quick Rižoto od sipe (Speedy Cuttlefish Risotto)
75% autentično · Croatian
A simplified version of the classic, using pre-cooked cuttlefish or smaller pieces and potentially a touch of squid ink paste for convenience, while retaining the essential flavors.
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Sastojci
- Pre-cooked cuttlefish or small cuttlefish pieces400g
- Arborio rice300g
- Shallot1
- Garlic1 clove
- Dry white wine100ml
- Hot fish or vegetable broth1 liter
- Squid ink paste1 tsp
- Olive oil2 tbsp
- Butter20g
- Parmesan cheese40g, grated
- Lemon zestfor garnish
- Saltto taste
- Black pepperto taste
Koraci
- 1
Finely chop the shallot and garlic.
- 2
Heat olive oil in a pan over medium heat. Sauté the shallot until translucent, then add garlic and cook for 30 seconds.
- 3
Add the Arborio rice and toast for 1 minute, stirring.
- 4
Pour in the white wine and let it evaporate.
- 5
Add the pre-cooked cuttlefish pieces.
- 6
Begin adding hot broth, one ladleful at a time, stirring constantly. Add the squid ink paste with the first ladle of broth.
- 7
Continue adding broth and stirring until the rice is cooked al dente and the risotto is creamy (about 18-20 minutes).
- 8
Stir in butter and Parmesan cheese off the heat. Season with salt and pepper.
- 9
Serve immediately, garnished with lemon zest.
