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CRNI RIŽOT

Sastojci:

1 kg sipe
½ dl maslinovog ulja
100 g luka, krupno nasjeckanog
50 g češnjaka narezanog na tanke listiće
50 g ljutike narezane na tanke listiće
prstohvat (ili 2) dalmatinskog začinskog bilja (vrijesak, bosiljak, timijan, mažuran…)
½ dl prošeka
sok ½ limuna
½ l ribljeg ili povrtnog temeljca
¼ kg riže za rižoto (vialone nano, carnaroli…)
krupna morska sol
svježe mljeveni bijeli papar

Priprema:

Sipi izvadite kost i iznutrice, ali sačuvajte vrećicu s crnilom.

Ogulite joj kožu i narežite sipu na kockice.

Luk pirjajte posoljen u dubokoj tavi na maslinovom ulju, nad laganom vatrom. Kad zastakli, dodajte češnjak, ljutiku i začinsko bilje. Budite strpljivi, trajat će dulje nad laganom vatrom, ali će okus zato biti slađi. Povremeno promiješajte, a kad sve  bude izgledalo kao da se pirja „na suhom“, dodajte sipu.

Poklopite i pirjajte uz povremeno protresanje dok ne ispari sva tekućina koju je sipa pustila.

Ulijte prošek, pa kad alkohol ispari, ulijte i limunov sok.

(Prošek možete zamijeniti s 1 dl suhog bijelog vina, ali u tom vam slučaju limun nije nužan. Nemate li bijelo, poslužit će i crno vino.)

Provjerite je li sipa omekšala. Koliko ćete je dugo trebati pirjati, ovisi od sipe.

U međuvremenu, u posebnoj posudi zagrijte temeljac (ovo je iznimno važno, jer podlijevanje hladnim temeljcem može uništiti sav vaš trud).

Kad je sipa meka, umiješajte rižu i podlijte s malo temeljca. Čim riža upije tekućinu, ulijte još malo temeljca i tako sve dok riža ne bude kuhana.
Na kraju dodajte crnilo (što više, to bolje), popaprite, ulijte još malo maslinovog ulja i poslužite posuto svježe ribanim sirom, uz svježe rajčice i rukolu ili zelenu salatu začinjenu limunovim sokom i maslinovim uljem.

NAPOMENA: Obično se u gotov rižot dodaje kockica maslaca, ali, imate li dovoljno crnila, rižot će biti dovoljno kremast i bez njega.

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CUTTLEFISH RISOTTO

Ingredients:

1 kg cuttlefish
½ dl olive oil
100 g onion (preferably the flat-shaped Stuttgarter variety), coarsely chopped
50 g garlic, thinly sliced
50 g shallots, thinly sliced
a pinch (or 2) of mixed Dalmatian herbs (winter savoury, basil, thyme, marjoram…)
½ dl prošek dessert wine
juice of ½ a lemon
½ l fish or vegetable stock
¼ kg risotto rice (vialone nano, carnaroli…)
coarse sea salt
freshly ground white pepper

Method:

Remove the bone from the cuttlefish, the beak and the innards, reserving the ink sac. Skin and dice.

Sauté the onion (seasoned with salt) in olive oil, in a deep pan over low heat, until translucent. Add the garlic, shallots and herbs. Be patient, this will take longer if you keep sautéing over low heat, but your risotto will taste so much better.

Stir occasionally, and when it starts looking “dry”, add the cuttlefish.
Sauté with the lid on, shaking the pan occasionally, until all the liquid evaporates.

Pour in the prošek dessert wine and, when the alcohol has evaporated, the lemon juice. (Instead of prošek, you can use 1 dl dry white wine, but no lemon juice. If you don’t have white, red wine will do just fine.)

Check whether the cuttlefish is tender. The time it takes to become tender depends on the cuttlefish.
Meanwhile, heat the stock in a pot (this is highly important, as adding cold stock will ruin your efforts).

Once the cuttlefish is tender, stir in the rice and add some of the stock. As soon as the rice absorbs the liquid, add some more. Repeat until the rice is done.

Finally, add the ink (the more, the better), season with salt and sprinkle with olive oil. Serve with freshly grated cheese, fresh tomatoes and arugula or lettuce seasoned with lemon juice and olive oil.

Note: Usually, a knob of butter is stirred into the risotto, but if you have plenty of ink, your risotto will be creamy enough without it.

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