Croatian Dalmatian Black Risotto (Crni Rizot)

Ingredients

• 500 g rice
• 1500 g octopus (better 4-5 small ones)
• 1 cup olive oil
• 100 g onions
• 2 garlic cloves
• 200 g passata (or Italian-style sieved tomatoes)
• 100 g parmesan cheese (grated)
• 30 g hard sheep's milk cheese (Grana Padano cheese)
• 1 bay leaf
• 2 cups white wine
• salt
• pepper
• 70 g fresh parsley leaves

Directions

1. 1

   Wash octopuses carefully and thoroughly, take out the bone, and ink-bags put aside. Cut octopus into stripes.

2. 2

   Finely mince garlic and parsley leaves.

3. 3

   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.

4. 4

   After 30 minutes add 1 cup of wine and continue to sauté it. When octopus become soft, add what has left of wine.

5. 5

   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).

6. 6

   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.

7. 7

   Cook for 2-3 minutes more and serve with grated parmesan cheese.