Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here. I was pouring a Croatian wine and decided to make a traditional Croatian dish.
Every seafood restaurant in Croatia has a Crni Rižoto (black risotto) on its menu. Crni Rižoto is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice.
Procedure
Ingredients
- 1 C fish stock (or a combination of fish stock and vegetable stock)
- 1 T olive oil
- 1 medium shallots, peeled and minced
- 1 cloves garlic, crushed and minced
- 1/4 lb shrimp
- 1/4 lb squid tubes, cleaned and sliced into rings
- 1/4 lb scallops
- 1/4 lb clams, scrubbed
- 1/4 lb mussels, scrubbed
- 4 C caulibits, or chopped cauliflower
- 1 T fresh parsley, minced
- juice and zest from 1 organic lemon
- 1 t cuttlefish ink
- freshly ground salt, to taste
- freshly ground pepper, to taste
Place caulibits in a saucepan and cover with water. Bring to a boil. Cook for 2 minutes. Drain and set aside.
In a large, flat-bottom pan, heat olive oil. Add in the shallots and garlic and cook until the shallots are translucent and beginning to caramelize. Add in the shrimp, squid, and scallops. Cook until opaque, approximately 4 to 5 minutes.
Pour in the fish stock and nestle the clams and mussels into the liquid. Cover and steam until the clams and mussels open, approximately 3 to 4 minutes. Fold in the blanched caulibits.
In a large, flat-bottom pan, heat olive oil. Add in the shallots and garlic and cook until the shallots are translucent and beginning to caramelize. Add in the shrimp, squid, and scallops. Cook until opaque, approximately 4 to 5 minutes.
Pour in the fish stock and nestle the clams and mussels into the liquid. Cover and steam until the clams and mussels open, approximately 3 to 4 minutes. Fold in the blanched caulibits.
Just before serving, stir in the ink until the caulibits are completely coated and black. Fold in the parsley and lemon zest. Sprinkle with lemon juice. Season to taste with salt and pepper. Serve hot.
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