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Crni Rižot

Name: Crni Rižot
Total time: 50 min
Yield: Serves 4
Cuisine: Croatia
Ingredients: 400g (with ink sacs, or use squid ink paste) Squid; 1.5 cups Raw rice; 1 Onion; 2 cloves Garlic; 100ml White wine; 4 tbsp Olive oil; 1 tsp Tomato paste; 2 tsp Vegetable bouillon; A pinch Parsley; To taste Parmesan cheese; 1 tsp Salt

Rice

⏱ 50 min

👥 Serves 4

Difficulty ⭐⭐

Risotto cooked jet-black with squid ink — a specialty of the Adriatic coast.

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📖 The Story Behind This Dish

Crni rižot (black risotto) is a specialty of the Croatian coast in which rice is cooked with squid or cuttlefish and its ink. It's on the menu at nearly every seaside restaurant in Dalmatia and Istria, regions influenced by the Republic of Venice. Blackened teeth and lips are part of the charm, and it's eaten topped with Parmesan.

🌆 Where it's eaten: At a seaside restaurant in Dubrovnik, plates of jet-black risotto arrive and tourists laugh as they show off their blackened teeth.

🥕 Ingredients (serves 4)

Squid 400g (with ink sacs, or use squid ink paste)
Raw rice 1.5 cups
Onion 1
Garlic 2 cloves
White wine 100ml
Olive oil 4 tbsp
Tomato paste 1 tsp
Vegetable bouillon 2 tsp
Parsley A pinch
Parmesan cheese To taste
Salt 1 tsp

👩‍🍳 Instructions

Slice the squid into rings and reserve the ink sacs. Dissolve vegetable stock powder in 800ml hot water and keep warm.
Heat olive oil in a pot and sauté the chopped onion and garlic.
Add the squid and sauté, then add the white wine and tomato paste.
Add the unwashed rice and sauté until translucent, then add the squid ink.
Add the warm stock a ladleful at a time, stirring, and cook for about 18 minutes.
Season with salt and top with parsley and Parmesan.

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