Black risotto with cuttlefish, rich with ink, wine, and tomato, is a classic of Dalmatian cuisine. It delivers intense sea flavor and is a staple at family gatherings.

Ingredients:

1 kg cuttlefish
1⁄2 cup of olive oil (about 1 dl)
tomato or a large spoonful of tomato paste
1 large or 2 small red onions
4-5 cloves of garlic
salt, pepper, parsley
1 cup of rice
1⁄2 cup of white wine (1 dcl)

Preparation:

Before preparing cuttlefish, carefully remove the bag with the ink and save it for later. Remove the central bone and the dark skin, then wash and dry well and cut into smaller pieces (about 1 cm). In a wide cooking dish sauté the onion in olive oil and after it softens, add finely chopped garlic and parsley and cook it very briefly. Add pieces of cuttlefish, salt and sauté a bit longer; add very finely sliced and peeled tomatoes or tomato paste diluted in water.
Add 1 dl of white wine and water to just cover the ingredients and sauté until the cuttlefish is half done, then add rice and sauté it a while without adding liquid. Gradually add the strained fish and vegetable stock (or water) with occasional stirring until the rice is soft, but not overcooked.
At the end, add the cuttlefish ink, stir well and let it cook for a little while. Then turn off the heat and let it stand for few minutes till all the flavors are imbued.