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Crni Rižot is a dish that immediately stands out on the table with its striking jet-black colour and aromatic depth. This Croatian seafood risotto is rich, savoury, and unmistakably linked to the Adriatic coast where the sea shapes both flavour and tradition.
Often served at coastal restaurants and family gatherings, it is a dish that carries both refinement and rustic warmth. Diners are drawn in by its dramatic appearance, then rewarded with a taste that is earthy, briny, and full of character.
It is not just about the look. The flavour speaks directly of the sea, as the cuttlefish ink and tender pieces of seafood enrich the rice. It is a dish that lingers in memory, not only for its taste but also for the sense of place it conveys.
What Is Crni Rižot?
Crni Rižot is a Croatian version of risotto, prepared with cuttlefish or squid and tinted black with the ink released during cooking. It is creamy yet firm, with rice grains absorbing both the seafood flavour and the ink’s intense colour.
The dish is typically served hot, straight from the pot, glistening with a glossy black sheen. Each serving is portioned generously, often accompanied by a simple glass of white wine that enhances the risotto’s layered character.
Although it appears elaborate, the recipe is rooted in straightforward techniques. Onions and garlic form the base, olive oil carries the flavours, and slow stirring ensures the rice takes on its characteristic texture.
Ingredients and Taste
The heart of Crni Rižot lies in its seafood, most often cuttlefish or squid, sometimes complemented with prawns or mussels. The ink is essential, lending both its unique flavour and dramatic appearance to the dish.
Short grain rice such as Arborio or Carnaroli is used, chosen for its ability to absorb liquid without losing firmness. White wine, fish stock, onions, and garlic deepen the profile, while parsley brings a light freshness at the end.
The taste is bold and unmistakably maritime. The ink imparts a subtle bitterness that balances the sweetness of the seafood. Combined with the starch of the rice and the acidity of wine, it delivers a dish that is both rich and clean.
A Taste of History
Crni Rižot has long roots along the Adriatic coast, particularly in Dalmatia where fishing has sustained communities for centuries. It reflects the close relationship between the people and the sea, turning daily catches into enduring culinary traditions.
Italian influences are also clear, with risotto techniques introduced through Venice’s centuries of maritime presence in the region. Yet Croatians adapted the recipe to their own ingredients, giving it a flavour and identity tied firmly to local waters.
Traditionally, the dish was cooked in coastal households after successful fishing trips, served with pride to family and friends. The ink, once considered waste, became the very element that set the risotto apart, transforming it into something distinct.
Today, Crni Rižot remains a signature dish of Croatia’s coastal cuisine. Found in taverns, seaside restaurants, and home kitchens, it carries history to the table. Each plate speaks of the Adriatic, its bounty, and the enduring traditions that surround it.
How to Make Crni Rižot (Black Cuttlefish Risotto)
Crni Rižot is a celebrated dish along Croatia’s Dalmatian coast, admired for its inky black colour and briny depth of flavour. The cuttlefish ink gives the risotto a rich, savoury taste that captures the essence of the Adriatic. Expect tender seafood and creamy rice, balanced by fresh herbs and a touch of wine. See the recipe card at the bottom for printable directions
Ingredients
For the risotto
- 500g cuttlefish (or squid), cleaned and cut into small pieces
- 2–3 sachets cuttlefish ink (or reserved ink from fresh cuttlefish)
- 320g Arborio or Carnaroli rice
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 3 tbsp olive oil
- 100ml dry white wine
- 1.2 litres fish stock (kept warm)
- 2 tbsp tomato paste
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
- Salt and black pepper, to taste
For serving
- Lemon wedges
- Extra parsley
Cooking Instructions
Step 1: Prepare the cuttlefish
To begin, clean and cut the cuttlefish into small bite sized pieces. If using fresh cuttlefish, carefully reserve the ink sacs. Rinse gently and set aside. Transition to preparing aromatics.
Step 2: Sauté onion and garlic
Heat olive oil in a large, heavy bottomed pot. Add the chopped onion and cook over medium heat until soft and translucent. Stir in the garlic and cook briefly until fragrant. Move to adding the cuttlefish.
Step 3: Cook the cuttlefish
Add the cuttlefish pieces to the pot and sauté for 5–6 minutes until they turn opaque and release their natural juices. Season lightly with salt and pepper. Proceed to deglazing.
Step 4: Deglaze with wine
Pour in the dry white wine and let it simmer until reduced by half. This builds depth of flavour and removes any sharpness. Transition to adding rice.
Step 5: Toast the rice
Add the Arborio rice and stir for 1–2 minutes until coated in the oil and juices. Toasting lightly enhances texture and prevents the grains from becoming mushy. Move to adding liquid.
Step 6: Begin adding stock
Pour in a ladleful of warm fish stock and stir gently until absorbed. Continue adding stock one ladle at a time, allowing each addition to absorb before the next. Transition to seasoning with ink.
Step 7: Add tomato paste and ink
Halfway through cooking (about 10 minutes in), stir in tomato paste and cuttlefish ink. Mix well to ensure the rice takes on a deep, glossy black colour. Continue with gradual stock additions until rice is tender but slightly firm.
Step 8: Adjust seasoning
Taste and adjust with extra salt and pepper if needed. The risotto should be rich, creamy, and savoury with a briny depth. Transition to resting the dish.
Step 9: Rest before serving
Remove the bay leaves and allow the risotto to rest for 2 minutes off the heat. This helps the flavours settle and the texture to thicken slightly. Move to final garnishing.
Final Step: Serve hot
Spoon the Crni Rižot into warm bowls, garnish with chopped parsley, and serve with lemon wedges on the side. The lemon provides brightness against the rich seafood flavour. Presentation tip: Serve with chilled white wine for an authentic coastal experience.
Variations and Substitutions
- Substitute cuttlefish with squid if cuttlefish is not available.
- If cuttlefish ink is difficult to find, use squid ink sachets (commonly sold in Mediterranean stores).
- Use chicken stock instead of fish stock if unavailable, though flavour will be less briny.
- Add a few prawns or mussels for variation in texture and taste.
Cooking Tips for Perfect Crni Rižot
- Always keep the stock warm to maintain even cooking of the rice.
- Stir gently but frequently to release the rice starch without breaking the grains.
- Do not overcook the rice; risotto should be creamy but each grain distinct.
- Fresh cuttlefish ink gives the best flavour, but packaged ink works well if sourced from quality suppliers.
- Resting the risotto before serving allows the consistency to settle beautifully.
Croatian Crni Rižot (Black Cuttlefish Risotto)
Ingredients
For the risotto
- 500 g cuttlefish or squid, cleaned and cut into small pieces
- 2 –3 sachets cuttlefish ink or reserved ink from fresh cuttlefish
- 320 g Arborio or Carnaroli rice
- 1 large onion finely chopped
- 3 garlic cloves minced
- 3 tbsp olive oil
- 100 ml dry white wine
- 1.2 litres fish stock kept warm
- 2 tbsp tomato paste
- 2 bay leaves
- Fresh parsley chopped (for garnish)
- Salt and black pepper to taste
For serving
- Lemon wedges
- Extra parsley
Instructions
- To begin, clean and cut the cuttlefish into small bite sized pieces. If using fresh cuttlefish, carefully reserve the ink sacs. Rinse gently and set aside. Transition to preparing aromatics.
- Heat olive oil in a large, heavy bottomed pot. Add the chopped onion and cook over medium heat until soft and translucent. Stir in the garlic and cook briefly until fragrant. Move to adding the cuttlefish.
- Add the cuttlefish pieces to the pot and sauté for 5–6 minutes until they turn opaque and release their natural juices. Season lightly with salt and pepper. Proceed to deglazing.
- Pour in the dry white wine and let it simmer until reduced by half. This builds depth of flavour and removes any sharpness. Transition to adding rice.
- Add the Arborio rice and stir for 1–2 minutes until coated in the oil and juices. Toasting lightly enhances texture and prevents the grains from becoming mushy. Move to adding liquid.
- Pour in a ladleful of warm fish stock and stir gently until absorbed. Continue adding stock one ladle at a time, allowing each addition to absorb before the next. Transition to seasoning with ink.
- Halfway through cooking (about 10 minutes in), stir in tomato paste and cuttlefish ink. Mix well to ensure the rice takes on a deep, glossy black colour. Continue with gradual stock additions until rice is tender but slightly firm.
- Taste and adjust with extra salt and pepper if needed. The risotto should be rich, creamy, and savoury with a briny depth. Transition to resting the dish.
- Remove the bay leaves and allow the risotto to rest for 2 minutes off the heat. This helps the flavours settle and the texture to thicken slightly. Move to final garnishing.
- Spoon the Crni Rižot into warm bowls, garnish with chopped parsley, and serve with lemon wedges on the side. The lemon provides brightness against the rich seafood flavour. Presentation tip: Serve with chilled white wine for an authentic coastal experience.
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