Croatian Dalmatian Black Risotto Crni Rizot Recipes

CROATIAN DALMATIAN BLACK RISOTTO (CRNI RIZOT)

Steps:

• Wash octopuses carefully and thoroughly, take out the bone, and ink-bags put aside. Cut octopus into stripes.
• Finely mince garlic and parsley leaves.
• Mince onion and sauté it on olive oil. When onion becomes soft, add octopus, garlic, parsley, bay leaf, tomato, salt pepper and sauté it 30 minutes.
• After 30 minutes add 1 cup of wine and continue to sauté it. When octopus become soft, add what has left of wine.
• Wash rice in two (cold) waters and add to octopus. Cook rice according to manual time necessary (add water but count in the liquid you have already in a pot).
• Five minutes before ready add ink-bags. Put ink-bags one by one to decide how black you want your risotto. Cut hard sheep cheese into small cubes and add with ink-bags. This cheese will give the risotto rich and creamy taste.
• Cook for 2-3 minutes more and serve with grated parmesan cheese.

CROATIAN DALMATIAN RED RISOTTO (FISHERMAN'S RISOTTO)

Steps:

• Put olive oil in a pan, add garlic and sauté it for 30 sec, than add shrimps, squid and mussels and sauté it for 3 minute
• Add rice and let it be covered with oil and than add wine and cook it 2 minute until alcohol evaporates.
• Add tomato juice, salt, pepper, oregano and water. Mix everything and leave it cook for 15 minutes.
• If there is not enough water add only hot water. Before end (that's on you to decide) add hard cheese to melt in risotto.
• Serve hot and sprinkle with parmesan. Risotto must be creamy and resemble to sea during strong south-east wind in Adriatic: "jugo".