Crni rižot (black cuttlefish risotto)
Rice cooked with cuttlefish and its ink, a dish of the Dalmatian coast.
Well-cooked hot dish
Ingredients
- rice
- cuttlefish and its ink
- onion
- garlic
- olive oil
- white wine
- fish stock
- parsley
How it is prepared
The cuttlefish is cooked with onion, rice is added and cooked with stock and ink, stirring, for about 20 minutes.
Food safety with low immunity
- Clams and other shellfish must be cooked until the shells open and the flesh is fully cooked.
- Cool cooked rice within an hour, refrigerate it and eat it within 24 hours: bacteria that make toxins can multiply in rice left at room temperature.
How to prepare it during treatment
The seafood must be fully cooked. Rice rule: refrigerate within an hour and eat within a day. Do not add raw parsley on top; it can be made without wine.
Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →
Storage
Cool rice dishes within 1 hour, refrigerate and eat within 24 hours. Do not keep them at room temperature.
Reheating
Only once, until steaming hot. Never reheat rice a second time.
Symptoms it may suit
- Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
- Taste changes. Aromatic spices, herbs or a little sourness can help when food tastes bland or metallic (if there are no mouth sores).
These are general observations: what suits you can change from day to day.
Treatment phases
- Before treatmentmay suit
- During a coursemay suit
- Low counts (neutropenia)Freshly cooked and hotmay suit
- Between coursesmay suit
- After treatmentmay suit
Phase notes are general. During low counts, follow only your care team’s food rules.
If you have other conditions
- High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
- Arthritis, Kidney disease. Red meat, offal or seafood can be rich in purines. With gout and some kidney conditions, discuss it with your team.
- Liver disease. The recipe uses wine or other alcohol, and not all of it cooks off. With liver disease and during treatment, discuss it with your team.
Nutrition (per 100 g)
Nutrition figures from a reliable source have not been added for this dish yet.
More from this cuisine
Related topics
Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination
Sources
- Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
- FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
- USDA Food Safety and Inspection Service. Leftovers and Food Safety
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Food Standards Agency (UK). Chilling
- World Health Organization (WHO). Five keys to safer food manual
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
- National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
- BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
- U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)