Crni rižot (Squid ink risotto)
Serves 3-4
A wonderful comforting dish lightened up with fresh seafood and the delicious vinaigrette. The flavor of squid ink is one of those special things that tastes like nothing else. only slightly fishy, with a fruity and deep flavor with floral? accents. you have to taste it, your tongue, although stained black will thank you!
Ingredients
Risotto:
Healthy 2-3 glugs of olive oil
Half a stick of salted butter
1 large onion, finely chopped
5 cloves black garlic, finely chopped
2 cups arborio rice
1 cup dry white wine
6 cups fish or veggie stock
2 tablespoons squid ink. (Great article singing its praises here)
1/2 pound squid (calamari), cut into 1/4-inch strips
1/4 cup finely chopped flat leaf parsley
Salt and freshly ground pepper
GRILLED fishy things:
8-12 prawns, shelled, deveined,
8 sets of calamari legs, about a half pound.
Olive oil
Salt and pepper
Green Onion Vinaigrette:
8 scallions/green onions/spring onions or whatever you call them!
1/2 large white onion, cut into chunks
3 garlic cloves
1/3 cup rice wine vinegar or apple cider vinegar
1 cup pure olive oil
2 tablespoons of honey
Salt and freshly ground pepper
Directions
Risotto:
Heat olive oil and melt butter in medium saucepan over medium-high heat.
Add onions and saute until soft.
Add the garlic and cook lightly for two to three mins to get the flavor into the oil.
Add the rice and mix to coat with the oil and cook for 2 minutes.
Raise the heat to high, add the wine and cook until all the liquid has evaporated.
Place the stock and the squid ink in a large saucepan over high heat and stir to combine. Begin adding the hot squid stock 1 1/2 cups at a time and cook until the liquid is absorbed. Continue until the stock is gone and the rice is al dente. Add the squid and cook for 2 to 3 minutes.
Stir in the parsley (keep some aside for garnish)and season with salt and pepper to taste.
Grilled prawns and leggies :
Preheat grill or grill pan till it’s smoking hot.
Toss prawns and legs in olive oil and season with salt and pepper.
Grill for 2 to 3 minutes on each side until just cooked through. Not too long or they go very tough!
Green Onion Vinaigrette:
Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat.
Drain and shock in cold water (important to keep the colour).
Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed.
With the motor running, slowly add the oil until emulsified. Add the honey, season to taste with salt and pepper.
To finish
Spoon the risotto into 4 bowls and top each bowl with 2 prawns and legs. Drizzle with the green onion vinaigrette and sprinkle with parsley. Serve with a salad and crusty bread and butter and liberal shavings of Parmesan (as the Croats do)