Crni Rižoto (Croatian Black Risotto)

About This Recipe

Crni rižoto (black risotto) is one of Dalmatia's most celebrated and visually striking dishes — a deep black rice dish stained with squid ink and loaded with tender squid or cuttlefish. Unlike Italian risotto, crni rižoto is typically cooked 'dry' with olive oil and wine rather than being heavily creamed, resulting in a more intense, oceanic flavor. The squid ink imparts a briny mineral depth that is absolutely unique. It is a dish that demands fresh seafood and good olive oil, and it rewards the cook with something truly extraordinary.

Ingredients

Serves 4

• 600 gfresh squid or cuttlefish, cleaned and cut into rings
• 4 sachetssquid ink (about 8 g total), or ink from cuttlefish
• 300 gshort-grain rice (Arborio or similar)
• 1 largeonion, finely diced
• 4 clovesgarlic, minced
• 200 mldry white wine
• 800 mlfish or seafood stock, warm
• 80 mlextra-virgin olive oil
• 2 tbspflat-leaf parsley, chopped
• Salt and pepperto taste

Instructions

1. 1

   Sauté the aromatics

   Heat olive oil in a wide, heavy pan over medium heat. Cook onion until softened and translucent, about 6 minutes. Add garlic and cook 1 more minute.

2. 2

   Cook the squid

   Add squid rings to the pan and cook over medium-high heat for 3–4 minutes, stirring occasionally. The squid will release liquid — allow it to evaporate.

3. 3

   Add wine and ink

   Pour in the white wine and let it simmer until mostly absorbed. Stir in all the squid ink — the mixture will turn dramatically black.

4. 4

   Toast the rice

   Add the rice and stir to coat every grain with the inky oil. Cook 1–2 minutes.

5. 5

   Add stock gradually

   Add warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue for 18–22 minutes until the rice is al dente but creamy.

6. 6

   Finish and serve

   Remove from heat. Drizzle with a little extra olive oil and stir through. Season with salt and pepper. Serve immediately, garnished with chopped parsley. Do not add cheese — the Dalmatian way forbids cheese with seafood.

Variations

• •

  Add scampi (langoustine) or clams alongside the squid for a more luxurious version.

• •

  Some cooks stir in a small knob of butter at the end for extra richness, though purists skip it.

Storage

Best eaten immediately. Leftovers keep refrigerated for 1 day but the rice continues to absorb liquid. Reheat with a splash of stock.

Frequently Asked Questions