Black Risotto Recipe
"This is a highly prized and unusual dish. If you are looking for a recipe to impress seafood-loving guests, this is definitely one to try. There is a certain restaurant in Toronto, Canada whose celebrity clientele raves about the black risotto served there. The restaurateur is a Croatian from Dalmatia who introduced the Canadian food-loving public to this delectable dish!
2 1/2 pounds cuttlefish
Wash the cuttlefish under running water. Pat dry. Remove the dark outer
Heat a large, deep skillet with the olive oil over medium heat. Sauté
the onion and
Rinse the rice, and then add it to the skillet along with the 1 tablespoon of olive oil. Stir to coat the rice in oil and skillet juices and sauté for about 1 to 2 minutes. Then add the simmering water or fish broth 1/2-cup at a time, stir until the rice absorbs the liquid and wipes the sides of the pot as you stir. When the rice dries out, add another 1/2 cup of the simmering liquid (reduce the additions of liquid to 1/4 cup after 20 minutes) and continue to stir-cook. Remember to stir well and always loosen the rice from the bottom of the pot so that it doesn't stick. Never drown the rice in the liquid, since risotto is not boiled rice. It will take the risotto about 25 to 30 minutes to cook if you are using arborio rice. The rice when done will be tender but al dente, or firm to the bite.
Black risotto may be served on its own with salad and crusty bread or it may accompany grilled fish or squid including calamari. Actually, it is sinfully delicious with any seafood!
· Some fishmongers will clean the cuttlefish for you, just remember to ask them to reserve the ink sac!
· Reduce the 1/4 cup of olive oil somewhat by using a nonstick skillet."
NOTE: Cuttlefish ink may be hard to find
in your local supermarket but you can
order cuttlefish ink online at Amazon.