Croatian Dalmatian Black Risotto Crni Rizot Food
CROATIAN DALMATIAN BLACK RISOTTO (CRNI RIZOT)
This is something special. You can also make it out of squid, but octopus or cuttlefish is much better. Although it is only a risotto, it is a heavy meal which requires red wine to support it. It is also better to use frozen octopus because it is softer than fresh.
Provided by nitko
Categories Octopus
Time 1h10m
Yield 5 portions, 5 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1524.7, Fat 53.4, SaturatedFat 10.4, Cholesterol 161.6, Sodium 1171.6, Carbohydrate 171.5, Fiber 4.3, Sugar 4, Protein 66.7
CROATIAN DALMATIAN RED RISOTTO (FISHERMAN'S RISOTTO)
This is one of the simple meals, but also rich with flavour, spices and satisfactory for your stomach. You can use any kind of "frutty di mare", or pieces of fish.
Provided by nitko
Categories One Dish Meal
Time 40m
Yield 3 portions, 3 serving(s)
Number Of Ingredients 12
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".
Nutrition Facts : Calories 1384.5, Fat 23.4, SaturatedFat 6.2, Cholesterol 324.9, Sodium 888.9, Carbohydrate 218.5, Fiber 4.9, Sugar 3.5, Protein 53
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