Croatian · Dalmatian
Crni Rižot
Dalmatian black cuttlefish risotto
A dramatic Dalmatian risotto coloured with cuttlefish ink and enriched with tender cuttlefish, wine and parsley.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Croatian and Dalmatian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Crni Rižot
Ingredients
Main
Method
- 1
Soften the onion and garlic in olive oil, add the cuttlefish and cook until it begins to tenderise.
- 2
Stir in the rice, toast briefly and deglaze with white wine.
- 3
Add hot stock gradually, stirring, until the rice is nearly al dente.
- 4
Mix the reserved ink with a little stock, stir it into the risotto and finish cooking.
- 5
Beat in butter and parsley and serve with lemon.
Crni rižot is the black cuttlefish risotto of Croatia's Adriatic coast, coloured and flavoured with the animal's ink.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served chilled or at room temperature.
Keep cooking
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