Name: Crni rižot
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 600 g cuttlefish, cleaned, ink sacs reserved (or 2 sachets cuttlefish ink); 320 g Arborio or Carnaroli rice; 1 medium onion, finely diced; 3 cloves garlic, minced; 150 ml dry white wine; 1.2 l fish or light vegetable stock, kept hot; 60 ml olive oil; 1 small bunch parsley, chopped; Salt and black pepper; Lemon, to serve

Prep: 25 min
Cook: 40 min
Total: 1 hr 5 min
Serves: 4

Ingredients

600 g cuttlefish, cleaned, ink sacs reserved (or 2 sachets cuttlefish ink)
320 g Arborio or Carnaroli rice
1 medium onion, finely diced
3 cloves garlic, minced
150 ml dry white wine
1.2 l fish or light vegetable stock, kept hot
60 ml olive oil
1 small bunch parsley, chopped
Salt and black pepper
Lemon, to serve

Method

Cut the cuttlefish into 1 cm strips. Set the ink sacs aside in a small bowl with a splash of water.
Heat the olive oil in a wide heavy pan over medium heat. Soften the onion for 8–10 minutes without colouring, then add the garlic for one minute.
Raise the heat, add the cuttlefish, and sauté for 3–4 minutes until it turns opaque and releases its liquid.
Stir in the rice and toast for 2 minutes until the grains look glassy at the edges. Pour in the wine and let it cook off.
Add hot stock a ladle at a time, stirring often, waiting until each addition is nearly absorbed before the next. Keep it at a gentle simmer.
After about 12 minutes, break the ink sacs into the reserved water, strain out any grit, and stir the ink through the rice. Carry on with the stock until the rice is creamy but still has bite, roughly 18 minutes in total.
Off the heat, stir in the parsley and season. Rest for 2 minutes, then serve with a wedge of lemon.

It should be all’onda — loose enough to move in a wave when you tilt the pan. Dalmatian cooks argue about whether a spoon of grated Grana off the heat belongs here; add it or don’t.

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