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.