Crni Rižot (Black Risotto)

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Servings: 4 servings

Country of Origin: Croatia

Description

A striking Dalmatian coastal risotto made with fresh squid or cuttlefish, tinted deep black with natural cuttlefish ink, garlic, white wine, and olive oil.

Presentation & How It's Eaten

Served hot in shallow pasta bowls, often finished with a drizzle of extra virgin olive oil and a light sprinkling of parmesan.

Ingredients

• 1.5 lbs fresh squid or cuttlefish, cleaned and cut into bite-sized pieces

• 2 bags (approx. 8g) cuttlefish/squid ink

• 1.5 cups Arborio or Carnaroli rice

• 1 medium yellow onion, finely diced

• 4 cloves garlic, minced

• 1/2 cup dry white wine

• 4 cups warm fish or seafood stock

• 3 tbsp extra virgin olive oil

• 2 tbsp parsley, finely chopped

• Salt and black pepper, to taste

Step-by-Step Directions

1. Sauté Aromatics: Heat olive oil in a wide pan over medium heat. Add diced onion and cook for 5 minutes until soft; add garlic and cook for 1 minute.

2. Cook Squid: Add squid pieces to pan and cook for 5 minutes until liquid evaporates.

3. Toast Rice & Wine: Stir in Arborio rice, toasting for 2 minutes. Pour in white wine and simmer until absorbed.

4. Add Ink & Stock: Dissolve squid ink into 1/2 cup warm stock and add to pan. Gradually add remaining warm stock 1 ladle at a time, stirring constantly until rice is tender (about 18–20 minutes).

5. Finish: Season with salt and pepper, stir in chopped parsley, remove from heat, and let rest 2 minutes before serving.

Optional

• Parmesan: Top with a small amount of freshly grated parmesan cheese.

Cooking Tips

• Warm Stock: Keep fish stock warm on low heat; cold stock stops rice cooking process and ruins creaminess.

Nutrition Facts

(Estimated per serving, based on 4 servings)

• Calories: ~410 kcal

• Total Fat: 12g

• Saturated Fat: 2g

• Cholesterol: 220mg

• Sodium: 540mg

• Total Carbohydrates: 52g

• Dietary Fiber: 2g

• Sugars: 2g

• Protein: 22g