Crni Rižot


As black as ink with flavor as deep as the sea



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  • 1.2 kg fresh cuttlefish - use in can or you can use tinned, just skip steps 1-3
  • 1 onion diced
  • 2 cloves garlic minced
  • 500 ml fish stock
  • 350 g arborio rice
  • 2 packets edible cuttlefish ink
  • 150 ml white wine
  • fresh parsley
  • 1 Tbsp parmesan cheese
  • salt & pepper to taste
  • olive oil


  • Clean the cuttlefish.
  • Boil the cuttlefish for 30-45 minutes depending on its size (if the cuttlefish is frozen you can clean it after boiling, just let it rest for a bit to cool down).
  • Cut the cuttlefish in 2 centimeter pieces.
  • Fry the onion in a pan with some olive oil on medium heat.
  • After the onion turns a slightly golden to yellowish color, add the cuttlefish.
  • After two minutes add the garlic.
  • After three minutes add the rice, mix everything up.
  • Add the white wine and fish stock. Leave to simmer until the rice is cooked al dente then season to taste with salt and pepper. The risotto shouldn't be runny nor dense, it should be creamy. Add water or stock if/when needed.
  • Turn the heat off and remove the risotto from the stove. Add the squid ink packets and the tablespoon of parmesan. Stir well.
  • Serve the risotto with parsley and additional parmesan cheese.
Course: Dinner, Lunch
Region: Europe


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