Black Cuttlefish Risotto (Crni rižot)
Crni rižot Say it: TSUR-nee REE-zhot
Crni rižot reaches the table almost coal-black, but its flavor is mild and marine: sweet cuttlefish, a saline whisper from the ink, and rice that stays distinct beneath a glossy sauce. Along the Dalmatian coast it is a main for special occasions, and the home cook's useful move is to have warm stock ready and stir at a steady pace so the risotto stays loose instead of tightening.
Black Cuttlefish Risotto (Crni rižot)
Crni rižot
Pronounced TSUR-nee REE-zhot
- Serves
- 6
- Prep
- 40 min
- Cook
- 1 hr
- Total
- 1 hr 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Fish stock
Risotto
Method
For the stock, combine the rinsed fish bones and heads, halved onion, chopped carrot, parsley sprigs, bay leaf, and peppercorns in a pot. Pour in the cold water and ½ cup wine, bring to a boil, lower to a gentle simmer, skim off foam, and cook for 20–25 minutes. Strain through a fine sieve with light pressure; keep the stock hot.
If starting with whole cuttlefish, remove the ink sacs and reserve them; clean the bodies, take out the cartilage, slice the flesh into ½-inch (1 cm) strips, and cut the tentacles in half. If using cleaned cuttlefish, set the purchased ink nearby.
Heat the olive oil in a wide heavy pot over medium heat. Cook the red onion for about 5 minutes until softened without browning, then add the garlic and cook for 1 minute more.
Add the cuttlefish, season lightly with salt and pepper, and stir for 5–7 minutes until it gives up its liquid and turns opaque. Add the 1 cup wine and simmer until roughly halved.
Stir in the rice so every grain is coated with oil, then toast for 2 minutes, until the edges turn translucent.
Mix the reserved ink with about 1 cup warm stock, or use the purchased ink, and stir it into the rice until the mixture is evenly glossy black.
Add warm stock one ladle at a time, stirring often and waiting until it is mostly absorbed before the next addition. Continue for 18–20 minutes, until the rice is al dente and the cuttlefish is tender, adding more stock as needed to keep the risotto creamy and glossy.
Check the salt and pepper; if the color is not deep black, stir in a little more ink. The texture should be loose enough to spread on a plate. Take off the heat, cover for 2 minutes, fold in the parsley, and serve at once.
Regional variant: Black risotto with mussels (crni rižot s dagnjama)
Steam 1 lb (450 g) mussels with a little white wine until they open; discard any closed shells. During the last 5 minutes of the rice, add shelled or whole mussels and a few shell-on prawns along with the final ladle of stock so they warm through and season the black rice with their juices. Omit parsley for a cleaner seafood taste.
Cook's notes
- Squid can stand in for cuttlefish, with squid ink for color; shorten its cooking time so it stays tender.
- Wash fish bones thoroughly and cut away gills so the stock tastes clean and sweet.
- Keep stock hot as you stir; cold liquid interrupts starch release and can leave the rice grainy.
Serve with
Offer lemon wedges, crusty white bread, and chilled Malvazija or Pošip.
Make ahead and storage
The risotto is best served as soon as it is finished. Leftovers keep in the refrigerator for up to 1 day; reheat gently with a splash of stock, accepting that the creamy texture will soften.
Questions cooks ask
What is crni rižot?
Crni rižot is a Croatian black cuttlefish risotto. Cuttlefish is cooked with red onion, garlic, white wine and Carnaroli or Arborio rice, then colored with cuttlefish or squid ink until glossy black. Warm fish stock is added a ladle at a time and stirred for 18–20 minutes until the rice is al dente and the cuttlefish tender.
What does black cuttlefish risotto taste like?
The flavor is mild and marine: sweet cuttlefish, a saline whisper from the ink, and rice that stays distinct beneath a glossy sauce. The base comes from olive oil, red onion, garlic and dry white wine, with fish stock added gradually. Chopped flat-leaf parsley is folded in at the end to finish.
Is black cuttlefish risotto good?
Along the Dalmatian coast it is served as a main for special occasions. The dish pairs sweet cuttlefish with mild, saline ink and rice that stays distinct under a glossy sauce. It is offered with lemon wedges, crusty white bread, and chilled Malvazija or Pošip. It is medium difficulty and takes about 40 minutes to prepare and 60 minutes to cook.
