Crni Rižot, or black risotto, is a traditional Croatian dish made with cuttlefish and squid ink. The risotto has a dark, rich appearance and it’s known for its silky texture and delicate flavor. It’s commonly served as an appetizer or a main course. This dish is not something you’ll see every day, and the unique color makes it a real showstopper on the table.

Dorian, who lives near Zadar, Croatia, shared this recipe. Growing up, his family would prepare Crni Rižot, especially during the summer. It became a staple for family gatherings, and his father would serve it to guests, who were always impressed with it.

To make this dish, start by boiling the cuttlefish for about 30 minutes and cutting it into bite-sized pieces. Sauté diced onions in olive oil until golden, then add the cuttlefish and garlic. After a few minutes, stir in the arborio rice, followed by white wine and fish stock. Simmer until the rice is al dente, adding water or stock as needed to keep it creamy but not too dense. Stir in the squid ink and parmesan at the end for that signature black color and extra creaminess. Garnish with parsley and a little more parmesan before serving.

I found this risotto to be flavorful, with a creamy texture that contrasts well with the bite of the cuttlefish. The squid ink doesn’t add much to the taste, but it gives the dish an amazing look. The addition of parmesan brings a nice balance of saltiness, and overall, it’s a fun dish to make and eat.