Rižoto od sipe s povrćem (Cuttlefish Risotto with Vegetables)
80% autentično · Croatian
A vibrant and slightly lighter take on cuttlefish risotto, incorporating seasonal vegetables like peas and bell peppers, alongside the cuttlefish and its ink for color and flavor.
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Sastojci
- Cuttlefish400g
- Arborio rice300g
- Onion1 medium
- Garlic2 cloves
- Red bell pepper1/2, finely diced
- Frozen peas100g
- Dry white wine150ml
- Fish or vegetable broth1 liter
- Cuttlefish ink1 sachet (or from fresh cuttlefish)
- Olive oil3 tbsp
- Butter30g
- Parmesan cheese50g, grated
- Fresh mint or parsleyfor garnish
- Saltto taste
- Black pepperto taste
Koraci
- 1
Clean the cuttlefish, reserving the ink. Cut the bodies into small pieces.
- 2
Finely chop the onion and garlic. Finely dice the red bell pepper.
- 3
Heat olive oil in a pan over medium heat. Sauté the onion until softened, add garlic and bell pepper, and cook for 3-4 minutes.
- 4
Add the cuttlefish pieces and cook for 2 minutes.
- 5
Add the Arborio rice and toast for 1-2 minutes, stirring.
- 6
Pour in the white wine and stir until evaporated.
- 7
Add the cuttlefish ink mixed with a ladle of broth. Begin adding the warm broth, one ladleful at a time, stirring frequently.
- 8
When the risotto is about halfway cooked (approx. 10 minutes), add the frozen peas.
- 9
Continue adding broth and stirring until the rice is al dente and the risotto is creamy (about 20-25 minutes total).
- 10
Remove from heat. Stir in butter and Parmesan cheese. Season with salt and pepper.
- 11
Let rest for 1-2 minutes. Garnish with fresh mint or parsley.
