Crni Rižot, or Black Risotto, is a traditional Croatian dish that originates from the coastal regions, particularly Dalmatia and Istria. It is made with cuttlefish or squid, which gives the risotto its distinctive black color from the ink. This dish is rich, flavorful, and often enjoyed as a main course.
Ingredients
For the Risotto:
- 500 grams (about 1 lb) cuttlefish or squid, cleaned and cut into small pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup white wine
- 4 cups fish or vegetable broth, kept warm
- 2 tablespoons olive oil
- 1 tablespoon cuttlefish or squid ink
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For Serving:
- Lemon wedges
Instructions
Preparing the Cuttlefish or Squid
- Clean and Cut: Clean the cuttlefish or squid, removing the skin, beak, and internal organs. Cut the meat into small, bite-sized pieces. Reserve the ink sacs if using fresh cuttlefish or squid.
Cooking the Risotto
- Sauté the Onions and Garlic: In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until softened and translucent. Add the minced garlic and cook for another minute.
- Add the Cuttlefish or Squid: Add the cuttlefish or squid pieces to the skillet. Cook for about 5 minutes until they start to turn opaque.
- Add the Rice: Stir in the Arborio rice and cook for about 2 minutes, allowing the rice to toast slightly and absorb the flavors.
- Deglaze with Wine: Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.
- Add the Broth and Ink: Begin adding the warm broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. After the first ladleful, add the cuttlefish or squid ink and the bay leaf. Continue this process until the rice is cooked al dente and has a creamy consistency, about 18-20 minutes.
- Season: Season the risotto with salt and pepper to taste. Remove the bay leaf before serving.
Serving the Crni Rižot
- Plate the Risotto: Spoon the black risotto onto serving plates.
- Garnish: Garnish with freshly chopped parsley and serve with lemon wedges on the side.
- Enjoy: Serve the Crni Rižot hot, accompanied by a glass of white wine if desired.
Cultural Significance
Crni Rižot is a beloved dish along the Croatian coast and is often enjoyed during festive occasions and seafood feasts. The dish’s unique black color and rich flavor make it a standout on any dining table. The use of cuttlefish or squid ink not only adds color but also enhances the umami flavor of the risotto.
This dish reflects the close connection between Croatian coastal cuisine and the Adriatic Sea, showcasing the country’s abundant seafood resources. It is a testament to the creativity and culinary expertise of Croatian cooks who turn simple ingredients into extraordinary dishes.
Crni Rižot is a delicious and visually striking dish that showcases the rich flavors of Croatian coastal cuisine. The combination of tender cuttlefish or squid, creamy Arborio rice, and the unique flavor of the ink makes it a must-try for seafood lovers. Try making this traditional Croatian black risotto at home and experience the authentic taste of the Adriatic coast.