Crni Rizot (Black Risotto)

Ingredients

• 1 lb squid, cleaned and sliced into rings, ink sacs reserved
• 2 tbsp squid ink (from sacs or store-bought)
• 3 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 4 cups fish or vegetable stock, warmed
• 2 tbsp tomato paste
• Salt and black pepper
• Chopped parsley, for garnish

Instructions

1. 1Sauté onion and garlic in olive oil until soft.
2. 2Add the squid and cook 2-3 minutes until just opaque.
3. 3Stir in the rice and toast 1-2 minutes, then pour in the wine and let it absorb.
4. 4Stir in tomato paste and squid ink until evenly colored.
5. 5Add warm stock a ladleful at a time, stirring frequently and waiting for each addition to absorb before adding more, for about 20-25 minutes until the rice is creamy and al dente.
6. 6Season with salt and pepper.
7. 7Garnish with parsley and serve immediately.

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