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is traditional Croatian seafood dish gets its unusual
colour from squid ink. Sachets of ink are widely available
from supermarkets and fishmongers.
450g cherry tomatoes
2 tbsp olive oil
2 cloves garlic, crushed
450g squid, prepared
and sliced
2 tbsp olive oil
2 cloves garlic, finely
chopped
1.2 litres fish stock
2 tbsp butter
1 small onion, chopped
355g Carnaroli risotto rice
150ml white wine
Salt and pepper
1 x 4g sachet squid ink
1. Prepare the cherry tomatoes. Blanch briefly in boiling
water, then remove with a slotted spoon, peel and chop.
2. In a frying pan, heat the olive oil, then add the crushed
garlic and the squid. Sauté really fast and remove from
the pan as soon as the squid starts to curl. Reserve and
keep warm.
3. In the same pan, add a further 2 tablespoons of olive oil
and the chopped garlic. Briefly fry the garlic until golden
and then add all of the chopped cherry tomatoes. Cook
gently until reduced and thickened, then add in the squid.
Season with salt and pepper to taste, then keep warm.
4. For the risotto, heat the fish stock in a saucepan, then in
a heavy based pan melt the butter, add the onion and
cook for 5 minutes until soft without colouring the onion.
Add the rice and stir well, coating in the oil, then add the
white wine and cook the rice until all the wine has been
absorbed, stirring all the time.
5. Begin to add the warm fish stock, a ladle at a time, stirring
the risotto constantly and never allowing it to dry out.
Add the squid ink to the risotto and keep stirring, then
keep adding the stock until the rice is just tender and the
risotto is slightly runny. This should take about 15 minutes.
6. Serve the risotto and top with the squid in tomato sauce.
S E R V E S 4 S E R V I N G S
Mediterranean Cuisine
BLACK RISOTTO
