Dinner
Crni rizot – black risotto inspired by Croatia | NordMad
Adriatic black risotto coloured with cuttlefish ink. An iconic Croatian-Italian Adriatic dish — our version is adapted with risotto rice and accessible seafood.
DinnerKroatisk-Adriatisk
Rate:
40 min total
4 servings
Medium
Ingredients
servings
Units
- 10.6 oz risotto rice (arborio or carnaroli)
- 14.1 oz squid rings (fresh or thawed)
- 2 breve (à 4 g) cuttlefish ink (squid ink)
- 1 stk onion, finely chopped
- 3 fed garlic, finely chopped
- about 0.6 cup dry white wine
- 3⅓ cup fish stock, hot
- 3 tbsp olive oil
- 2 tbsp fresh parsley
Instructions
- 1
Sauté squid
- Sear the squid rings in olive oil on high heat for 2 minutes. Remove and set aside.
- 2
Start the risotto
- Sweat onion and garlic in the same pot. Add rice and stir until coated. Pour in white wine and let it absorb.
- 3
Add stock and ink
- Add fish stock a ladle at a time, stirring regularly for about 18–20 minutes. Stir in the ink halfway through.
- Fold in the seared squid at the end. Serve with parsley.
Explore destinations
Explore more
Details
Tips
Cooking
- • Squid ink comes in small sachets from good fishmongers or online — it gives the characteristic black colour.
Author
N
NordMad
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Author
N
NordMad