Black Risotto (Crni Rižot)

Black Risotto, or "Crni Rižot," is a famous Croatian dish, especially along the Dalmatian coast. Made with cuttlefish or squid and their ink, this savory risotto has a striking black color and rich, briny flavor. Often served at special gatherings or seafood restaurants, it’s a must-try for seafood lovers.

Ingredients

• 2 cups (400 g) Arborio rice
• 1 lb (450 g) squid or cuttlefish, cleaned and chopped
• 4 cups (1 liter) fish stock
• 1/4 cup (60 ml) olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup (120 ml) white wine
• 1/4 cup (60 ml) cuttlefish or squid ink
• 2 tbsp (30 g) butter
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions

1. Prepare the Base

   Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the garlic and cook for another minute.

2. Add the Seafood

   Add the chopped squid or cuttlefish and cook for 5-7 minutes until tender.

3. Cook the Rice

   Stir in the Arborio rice, letting it absorb the flavors for about 2 minutes. Pour in the white wine and cook until it evaporates.

4. Add the Ink and Stock

   Gradually add fish stock, one ladle at a time, stirring frequently. After the first few additions, stir in the cuttlefish or squid ink for the signature black color.

5. Simmer and Stir

   Continue adding stock, letting the rice absorb the liquid before adding more. Stir constantly until creamy and al dente, about 18-20 minutes.

6. Finish and Serve

   Once the rice is fully cooked, stir in the butter, season with salt and pepper, and garnish with fresh parsley. Serve with lemon wedges.

Serving

Black Risotto is best enjoyed hot and fresh, garnished with parsley and served with a wedge of lemon to balance the richness. Pair it with a glass of white wine for an authentic Croatian experience. Its bold black hue and deep, savory taste make it an unforgettable meal.