Entree: Montenegro – National Cuisine – Crni Rižot (Black squid-ink risotto with Adriatic seafood)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 35 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups (300 g) Arborio rice
- 1/2 cup (120 ml) dry white wine
- 6 cups (1.4 L) hot fish stock
- 2 tbsp (30 ml) squid ink
- 8 oz (225 g) cleaned squid, tubes sliced into rings and tentacles (approx. usable weight)
- 8 oz (225 g) peeled shrimp, deveined (approx. usable weight)
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (8 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Lemon wedges

Instructions

1. Heat the olive oil in a wide, heavy saucepan over medium heat. Add the onion and cook until translucent, about 4–5 minutes, then add the garlic and cook 1 minute more.
2. Add the Arborio rice and stir to coat in the oil; toast the rice for 1–2 minutes until edges look translucent. Pour in the white wine and cook until mostly evaporated.
3. Stir in a ladleful of hot fish stock, then continue adding stock one ladle at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding more. Maintain a gentle simmer.
4. About 8 minutes before the rice is done, dissolve the squid ink in a small ladle of hot stock and stir it into the risotto to distribute the color and flavor evenly.
5. Add the squid rings and tentacles when the rice still has about 8 minutes to go; add the shrimp during the final 2–3 minutes so the seafood cooks through but remains tender. Continue stirring and adding stock as needed; total cooking time for rice should be about 16–18 minutes from the first ladle.
6. When the rice is al dente and the mixture is creamy but not soupy, remove from heat. Stir in the butter and chopped parsley, season with salt and pepper to taste, and serve immediately with lemon wedges.