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Crni Rižot

CROATIA

As black as ink with flavor as deep as the sea

SUBMITTED BY

Dorian

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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.

Origins

The origins of Crni Rižot can be traced back to the maritime culture of Croatia, where fishing has been a vital part of life for centuries. The use of squid ink in cooking is a practice that dates back to ancient Mediterranean civilizations, where seafood played a central role in local diets. In Croatia, this dish showcases the connection between the sea and culinary traditions, emphasizing the importance of fresh seafood in the region.

Cultural Significance

Crni Rižot is more than just a meal; it embodies the culinary heritage of coastal Croatia. It is often served at family gatherings, celebrations, and special occasions, symbolizing the bounty of the Adriatic Sea. The dish is typically enjoyed with a glass of local wine, enhancing the dining experience and showcasing the region’s rich agricultural and maritime tradition

Ingredients

The main ingredients of Crni Rižot typically include:

  • Risotto Rice: Arborio or other short-grain rice is used for its ability to absorb flavors and create a creamy texture.
  • Cuttlefish or Squid: Fresh seafood is essential, and the ink from these creatures provides the dish’s distinctive black color.
  • Onions and Garlic: Sautéed as a base for the risotto, adding depth of flavor.
  • White Wine: Often used to deglaze the pan and enhance the dish’s richness.
  • Fish Stock: Provides the necessary liquid for cooking the rice, infusing it with seafood flavors.
  • Olive Oil and Parsley: Used for sautéing and garnishing, respectively.

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.

Crni Rižot

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Ingredients
  

  • 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

Instructions
 

  • 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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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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