Risotto with Cuttlefish and Squid in Dalmatian Way

Helena Radulovic Toffolon
Jan 25, 2021
5 min read

Updated: Jul 21

Risotto with Cuttlefish and Squid in Dalmatian Way

Risotto-with-Cuttlefis-and-Squid-in-Dalmatian-Way-food-recipe — **Risotto with Cuttlefish and Squid in Dalmatian Way**

Dalmatian-Style Cuttlefish and Squid Risotto Recipe

This is an authentic Dalmatian recipe, celebrated for its delicious and harmonious combination of cuttlefish and squid. It has become my favorite dish over the years, and I can confidently say it is truly exceptional in both flavor and presentation. The dish is not only delightful on the palate but also rich in essential nutrients, including vitamins and omega-3 fatty acids, which are known for their numerous health benefits. This culinary creation promises a phenomenal experience that will transport you to the beautiful shores of the Adriatic Sea with every bite.

Ingredients:

To make a wonderful and delicious black risotto, you will need a selection of fresh seafood: shrimp, squid, and cuttlefish, which are key ingredients that contribute to the dish's signature black color. The seafood typically comes packaged with its ink, which is essential for achieving that deep, rich hue that characterizes this risotto. Additionally, you will need to reserve the liquid in which the seafood was cooked, as it is packed with flavor and will enhance the overall taste of the dish.

In terms of seasonings, dry seasoning such as Vegeta, a popular Croatian seasoning blend, will add depth and complexity to the flavors. You will also require high-quality rice, preferably Arborio or Carnaroli, which are known for their ability to absorb flavors while maintaining a creamy texture. For the aromatic base, you will need finely chopped onion and garlic, which will provide a fragrant foundation for the risotto. Don’t forget to have salt and pepper on hand to season your dish to perfection.

To elevate the flavors even further, a splash of white wine will add acidity and brightness, while a squeeze of fresh lemon juice will provide a refreshing contrast to the richness of the seafood and the risotto itself. Finally, a generous knob of butter will be used to finish the dish, imparting a luxurious creaminess that is simply irresistible.

The preparation of this black risotto is very simple and fast, making it an excellent choice for both special occasions and casual weeknight dinners. Please follow the instructions carefully to prepare it, as attention to detail is key in achieving the perfect consistency and flavor.

Ingredients List:

- Fresh shrimp
- Fresh squid
- Fresh cuttlefish (with ink)
- Liquid from cooked seafood
- Dry seasoning (Vegeta)
- Arborio or Carnaroli rice
- Onion (finely chopped)
- Garlic (minced)
- Salt
- Pepper
- Butter
- A splash of white wine
- Juice of half a lemon

Preparation Steps:

1. Begin by cleaning the squid and cuttlefish, ensuring that they are free from any impurities. Cut them into bite-sized pieces.
2. In a large pan, heat a little olive oil over medium heat and add the chopped onion and minced garlic. Sauté until they are translucent and fragrant.
3. Add the squid and cuttlefish to the pan, cooking them until they are just tender. Then, add the shrimp and cook until they turn pink.
4. Pour in the white wine and allow it to simmer for a few minutes, letting the alcohol evaporate.
5. Stir in the rice, allowing it to toast slightly in the pan, which will enhance its flavor.
6. Gradually add the reserved cooking liquid, one ladle at a time, stirring continuously. This process helps release the starch from the rice, creating a creamy texture.
7. Once the rice is al dente, stir in the butter, lemon juice, and season with salt, pepper, and Vegeta to taste.
8. Serve hot, garnished with fresh herbs if desired.

Conclusion:

This black risotto, with its stunning appearance and delightful flavors, is sure to impress anyone fortunate enough to enjoy it. Whether you are a seasoned chef or a novice in the kitchen, this dish is accessible and rewarding, embodying the essence of Dalmatian cuisine.

Ingredients simple, total time: 55 min. 4 servings

730 g of cuttlefish & squids mixed - the more cuttlefish is better,
+ 1. 5 liters of water/ for cooking seafood
1. 5 Tbsp bio spice Vegeta
6 large unpeeled shrimps
1 medium onion/ finely chopped
3 Tbsp olive oil EVO
2 cloves of garlic/ minced
100 ml of dry white wine
270 ml of white rice/ Carnaroli is best
salt and pepper to taste
30 g butter
2 Tbsp chopped parsley
lemon slices for serving

Risotto-cuttlefish-Squid-Dalmatian-way-food-recipe — **Risotto with Cuttlefish and Squid in Dalmatian Way**

Preparation:

Cleaning and Cooking Cuttlefish, Squids and Shrimps:

Carefully extract and preserve the ink sac from a cuttlefish, ensuring it remains intact. Set it aside.
Thoroughly clean the squids and cuttlefish, then slice them into small rings and pieces. If using smaller squids, cutting is unnecessary.
Add the squids, cuttlefish, and shrimps (keeping them in their shells) to a saucepan.
Cover the seafood with water and bring it to a boil.
Cook for approximately 8-10 minutes. After the water reaches a boil, continue cooking for an additional 1-2 minutes.
Using a slotted spoon, remove the seafood from the water and set it aside on a plate.
Add one and a half spoonfuls of Vegeta seasoning to the liquid used for cooking the seafood. This will serve as the broth for the rice. You will need approximately 650 ml of broth, which can be added with a ladle about 8-9 times.
Set the shrimp aside, as it will be used for decoration.

Preparation Risotto:

Sauté the chopped onions in olive oil over low to moderate heat for approximately 5-7 minutes until they become translucent and soft.
Add the minced garlic and stir for about 10 seconds.
Incorporate the squid and cuttlefish, and simmer for 2-3 minutes.
Pour in the dry white wine and allow the alcohol to evaporate for about 5-7 minutes.
Add the washed and drained rice, and simmer for approximately 1-2 minutes.
Pour in half of the stock and bring to a boil. Season lightly with salt and black pepper to taste.
Cook for about 10 minutes over medium-low heat, stirring occasionally.
After this time, add the remaining stock and cuttlefish ink.
Continue cooking for another 10 minutes on low heat, or until the rice is al dente. Add more stock if necessary.
Ensure the rice is not overcooked; it should remain firm and not mushy.
Once the rice has expanded, mix in the butter for a few seconds and sprinkle with parsley. Turn off the heat.
Serve with lemon slices and shrimp on the plates.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

Risotto-with-Cuttlefish-and-Squid-in-Dalmatia-Way-food-recipe — **Risotto with Cuttlefish and Squid in Dalmatian Way**

NOTE:

The weight of the cuttlefish I bought was 430 g and the squid 300 g, it's better to have cuttlefish more than squid because of the more intense taste.
Pack the rest of the risotto in a glass box and keep it for 1 day in the refrigerator, you can consume it for lunch or dinner. Heat in a pan or microwave.