Dalmatian black squid ink risotto (Crni rižot)

1. Clean the squid (carefully setting aside the ink sac if there is one), cut the body into thin strips or small dice and finely chop the tentacles.

2. In a wide pan, soften the finely chopped onion in the olive oil for 5 minutes, add the crushed garlic and the squid and fry for 5 minutes, then pour in half the white wine, cover and simmer for 15 minutes.

3. Add the rice, stir for 2 minutes until translucent and pour in the remaining wine.

4. Once the wine has been absorbed, add the hot fish stock a ladleful at a time, only adding more when the rice has absorbed the last; stir often.

5. After about 12 minutes, stir in the ink (mixed with a little stock) and cook for another 6-8 minutes until the rice is creamy but still has a little bite.

6. Season with salt and pepper, drizzle with a little olive oil and serve at once, sprinkled with fresh parsley.

Tip: In Dalmatian cooking crni rižot comes without cheese – if you really want some, grate just a whisper of Parmesan on top. You can buy squid ink in small sachets at the fishmonger; it temporarily turns your teeth and tongue black, which is part of the fun.