Crni Rižot
A black cuttlefish-ink risotto from Croatia's Dalmatian coast, likely shaped by centuries of Venetian presence along the Adriatic, but today a genuine Croatian fisherman's dish born of practicality — using the whole cuttlefish, ink included, rather than discarding it. Real technique cooks the rice risotto-style, gradual stock addition with constant stirring, using the cuttlefish's own ink sac rather than powdered artificial coloring, which loses the briny depth real ink provides; bottled squid ink is an acceptable substitute if fresh cuttlefish ink isn't available.
Seafood
⚠ Contains: Shellfish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1.5 cups Arborio rice
- 500g cuttlefish (or squid), with ink sacs
- 200ml white wine
- 1 liter seafood stock
- 1 onion, chopped
- 3 cloves garlic
- Parsley
- Olive oil
Steps
- Clean the cuttlefish, reserving the ink sacs, and dice the body.
- Sauté the onion and garlic in olive oil.
- Add the cuttlefish and cook briefly.
- Add the rice and toast, then deglaze with the white wine.
- Add the ink and stock gradually, stirring constantly for 18-20 minutes until creamy and the rice is al dente. Finish with olive oil and parsley.