Croatian Dalmatian Black Risotto (Crni Rizot)

• 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

1. Wash octopuses carefully and thoroughly, take out the bone, and ink-bags put aside. Cut octopus into stripes.
2. Finely mince garlic and parsley leaves.
3. Mince onion and saute it on olive oil. When onion becomes soft, add octopus, garlic, parsley, bay leaf, tomato, salt pepper and saute it 30 minutes.
4. After 30 minutes add 1 cup of wine and continue to saute it. When octopus become soft, add what has left of wine.
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. 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. Cook for 2-3 minutes more and serve with grated parmesan cheese.

rice, octopus, olive oil, onions, garlic, passata, parmesan cheese, milk cheese, bay leaf, white wine, salt, pepper, parsley

Taken from www.food.com/recipe/croatian-dalmatian-black-risotto-crni-rizot-266184 (may not work)