Croatian Black Risotto with Cuttlefish and Squid Ink Flavor

1. 1

   Heat olive oil in a large pan over medium heat. Sauté the onion and garlic until softened.

2. 2

   Add the cuttlefish to the pan and cook for about 5 minutes until just tender.

3. 3

   Stir in the Arborio rice and cook for 2-3 minutes until the rice is well-coated.

4. 4

   Pour in the white wine and let it simmer until mostly evaporated.

5. 5

   Gradually add fish stock, one ladle at a time, stirring continuously until absorbed.

6. 6

   After about 15 minutes, stir in the squid ink and continue cooking until rice is al dente.

7. 7

   Season with salt and pepper, then remove from heat and let it rest for 2 minutes.

8. 8

   Serve hot, garnished with fresh parsley for added flavor and color.

Per serving