World Flavors Cookbook

Crni Rižot (Black Risotto)

A striking jet-black risotto made with squid or cuttlefish, whose ink provides the deep color and intense sea flavor.

Cuisine: Croatia

Ingredients

• 500g fresh squid or cuttlefish (with ink sacs reserved)
• 300g Arborio rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 100ml white wine
• 1L fish stock
• Olive oil
• Fresh parsley, chopped
• Grated parmesan cheese

Instructions

1. Clean the squid and cut into small pieces. Reserve the ink sacs.
2. Sauté onion and garlic in olive oil.
3. Add the squid and sauté for 5 minutes.
4. Add the rice and toast until translucent.
5. Pour in the white wine and cook until evaporated.
6. Gradually add hot fish stock, stirring constantly.
7. Halfway through, stir in the ink sacs (or liquid ink) until the risotto is uniformly black.
8. Continue adding stock until the rice is al dente and creamy.
9. Finish with fresh parsley and parmesan.