Black risotto made with squid ink
Crni rizot is Montenegro's elegant coastal dish, a black risotto infused with squid ink, featuring tender squid pieces and creamy arborio rice, reflecting the country's seafaring traditions.
Serves 4
Heat olive oil in a large pot over medium-high heat. Quickly sauté squid pieces for 2-3 minutes until translucent, then remove and set aside.
Don't overcook squid or it becomes tough
In the same pot, sauté diced onion until soft. Add rice and stir constantly for 2 minutes to toast slightly.
Stir in squid ink until rice is evenly colored black. Begin adding warm broth one ladle at a time, stirring frequently.
Continue adding broth gradually for 18-20 minutes until rice is creamy and al dente. Return cooked squid and stir gently. Adjust seasoning with salt and pepper.
Stir risotto constantly to release starches for creamy texture
Keep broth at a gentle simmer, not boiling
Add squid back at the end to prevent overcooking
Add white wine for depth of flavor
Include small clams or mussels along with squid
Finish with fresh parsley and grated Parmigiano-Reggiano
Best served fresh. Leftover keeps refrigerated for 24 hours but loses creaminess
Crni rizot originates from coastal Montenegro, influenced by Venetian culinary traditions and local seafood abundance, representing the Mediterranean flavors of the Adriatic.
Fresh squid contains ink sacs, or you can purchase bottled squid ink in specialty shops.
Yes, use other seafood like mussels or clams, though the flavor profile will change.
Per serving · 4 servings total
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