About this Dish
Adriatic squid-ink risotto, briny and jet-black, from Croatia's coast.
History & Origin
Crni rižot uses cuttlefish or squid ink to stain the rice deep black, a coastal Dalmatian specialty that showcases the Adriatic's seafood bounty.
IngredientsServes 2
🦑Fresh squid (with ink sacs), 800g cleaned and cut into rings, tentacles reserved
🖤Squid ink sachets, 4 sachets (or ink from the squid)
🍚Arborio or Carnaroli rice, 300g
🧅Brown onion, 1 large finely chopped
🧄Garlic cloves, 4 minced
🍷Dry white wine, 150ml
🫙Fish or seafood stock, 1 litre kept warm
🫒Olive oil, 4 tablespoons
🧀Parmesan, 40g finely grated
🌿Fresh flat-leaf parsley, small handful roughly chopped
Method
1
Heat the olive oil in a wide heavy-bottomed pan over medium heat. Add the onion and cook gently for 8–10 minutes until soft and translucent, then add the garlic and cook for another 2 minutes, stirring often.2
Turn the heat to medium-high and add the squid rings and tentacles to the pan. Cook for 3–4 minutes, stirring, until the squid firms up slightly and releases some liquid, then pour in the white wine and let it bubble and reduce for 2 minutes.3
Add the rice to the pan and stir well so every grain is coated in the oil and squid juices. Toast the rice for about 2 minutes until it looks slightly translucent at the edges.4
Stir in all the squid ink sachets — the pan will turn dramatically black. Add a ladleful of warm stock and stir continuously until absorbed, then repeat ladle by ladle over 18–20 minutes until the rice is al dente and the risotto moves in a slow wave when you shake the pan.5
Taste the risotto and season generously with salt and black pepper — squid ink is briny so taste before adding too much salt. Remove the pan from the heat and stir through the Parmesan, then rest for 2 minutes.6
Serve immediately in warm bowls, drizzled with a little extra olive oil and scattered with fresh parsley. In Croatia this is often served simply on its own or with crusty white bread to mop up the ink.User Reviews
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