Croatian Crni Rižot – Black Squid Ink Risotto
A Dalmatian coastal specialty, Crni Rižot is a rich, briny black risotto made with cuttlefish or squid and colored naturally with ink — a seafood lover’s dream.
Ingredients (Serves 4):
* 400g squid or cuttlefish, cleaned and chopped
* 1 small squid ink pouch (or 1 tsp squid ink paste)
* 1 onion, finely chopped
* 3 cloves garlic, minced
* 250g Arborio or short-grain rice
* 150ml white wine
* 750ml fish or vegetable stock, warmed
* Olive oil, parsley, lemon wedges
Instructions:
1. Sauté onion and garlic in olive oil until soft.
2. Add squid, cook for 3–4 minutes. Stir in rice, coat well.
3. Pour in wine; let it evaporate. Gradually add stock, stirring constantly.
4. Stir in squid ink and continue until rice is al dente.
5. Finish with olive oil drizzle and fresh parsley. Serve with lemon.
Croatian Tip:
Serve with chilled white wine and crusty bread to balance the richness.
A Dalmatian coastal specialty, Crni Rižot is a rich, briny black risotto made with cuttlefish or squid and colored naturally with ink — a seafood lover’s dream.
Ingredients (Serves 4):
* 400g squid or cuttlefish, cleaned and chopped
* 1 small squid ink pouch (or 1 tsp squid ink paste)
* 1 onion, finely chopped
* 3 cloves garlic, minced
* 250g Arborio or short-grain rice
* 150ml white wine
* 750ml fish or vegetable stock, warmed
* Olive oil, parsley, lemon wedges
Instructions:
1. Sauté onion and garlic in olive oil until soft.
2. Add squid, cook for 3–4 minutes. Stir in rice, coat well.
3. Pour in wine; let it evaporate. Gradually add stock, stirring constantly.
4. Stir in squid ink and continue until rice is al dente.
5. Finish with olive oil drizzle and fresh parsley. Serve with lemon.
Croatian Tip:
Serve with chilled white wine and crusty bread to balance the richness.
Croatian Crni Rižot – Black Squid Ink Risotto
A Dalmatian coastal specialty, Crni Rižot is a rich, briny black risotto made with cuttlefish or squid and colored naturally with ink — a seafood lover’s dream.
Ingredients (Serves 4):
* 400g squid or cuttlefish, cleaned and chopped
* 1 small squid ink pouch (or 1 tsp squid ink paste)
* 1 onion, finely chopped
* 3 cloves garlic, minced
* 250g Arborio or short-grain rice
* 150ml white wine
* 750ml fish or vegetable stock, warmed
* Olive oil, parsley, lemon wedges
Instructions:
1. Sauté onion and garlic in olive oil until soft.
2. Add squid, cook for 3–4 minutes. Stir in rice, coat well.
3. Pour in wine; let it evaporate. Gradually add stock, stirring constantly.
4. Stir in squid ink and continue until rice is al dente.
5. Finish with olive oil drizzle and fresh parsley. Serve with lemon.
Croatian Tip:
Serve with chilled white wine and crusty bread to balance the richness.
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