Traditional Crni Rižot (Black Risotto)
Tradicionalno jelo · Croatian
A classic and deeply flavorful black risotto from the Dalmatian coast, made with squid ink, fresh squid, and Arborio rice. This dish is a true taste of the Adriatic Sea.
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Sastojci
- Arborio rice300g
- Fresh squid500g
- Squid ink2-3 tbsp
- Dry white wine150ml
- Fish or vegetable broth750ml
- Onion1 medium
- Garlic2 cloves
- Olive oil3 tbsp
- Butter1 tbsp
- Parsley2 tbsp, chopped
- Saltto taste
- Black pepperto taste
Koraci
- 1
Clean the squid, reserving the ink sacs. Cut the squid bodies into rings and tentacles.
- 2
Finely chop the onion and garlic.
- 3
Heat olive oil in a wide pan over medium heat. Sauté the onion until softened, then add garlic and cook for another minute.
- 4
Add the squid rings and tentacles to the pan and cook for 2-3 minutes until they change color.
- 5
Add the Arborio rice to the pan and toast for 1-2 minutes, stirring constantly.
- 6
Pour in the white wine and let it evaporate completely.
- 7
In a separate pot, warm the broth. Add the squid ink to the warm broth and stir to combine.
- 8
Begin adding the ink-infused broth to the rice, one ladleful at a time, stirring continuously and waiting for the liquid to be absorbed before adding the next ladleful.
- 9
Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 10
Stir in the butter and chopped parsley. Season with salt and black pepper to taste.
- 11
Serve immediately.
