Croatian Dalmatian Black Risotto (Crni Rizot)

nitko's Note:

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.

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Serves: 5

Yield: 5.0 portions

• 500 g rice
• 1500 g octopus (better 4-5 small ones)
• 1 cup olive oil
• 100 g onions
• 2 garlic cloves
• 200 g passata (or Italian-style sieved tomatoes)
• 100 g parmesan cheese (grated)
• 30 g hard sheep's milk cheese (Grana Padano cheese)
• 1 bay leaf
• 2 cups white wine
• salt
• pepper
• 70 g fresh parsley leaves

Directions:

1. Wash octopuses carefully and thoroughly, take out the bone, and ink-bags put aside. Cut octopus into stripes.
2. Finely mince garlic and parsley leaves.
3. 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.
4. After 30 minutes add 1 cup of wine and continue to sauté it. When octopus become soft, add what has left of wine.
5. 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).
6. 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.
7. Cook for 2-3 minutes more and serve with grated parmesan cheese.