Croatian Dalmatian Black Risotto (Crni Rizot)

Recipe by nitko
READY IN: 1hr 10mins
YIELD: 5 portions




  • 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.