mainCroatian

Black Risotto

Name: Black Risotto
Prep time: 25 min
Cook time: 50 min
Total time: 45 min
Yield: 4 servings
Cuisine: Croatian
Ingredients: 700 g Cuttlefish (in rings); 3 tbsp Cuttlefish ink; 320 g Arborio rice; 1 piece Onion; 4 cloves Garlic; 150 ml Dry white wine; 1 l Fish stock; 1 tbsp Tomato paste; 20 g Parsley; 60 ml Olive oil; To taste Salt and pepper

Black Risotto is a classic Croatian main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Cuttlefish (in rings), Cuttlefish ink, Arborio rice, Onion, Garlic, Dry white wine, Fish stock, Tomato paste, Parsley and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Croatian cooking, be sure to also explore our recipe for Burek.

Difficulty: mediumPrep: 25 minCook: 50 minServes 4

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Ingredients

Cuttlefish (in rings)700 g
Cuttlefish ink3 tbsp
Arborio rice320 g
Onion1 piece
Garlic4 cloves
Dry white wine150 ml
Fish stock1 l
Tomato paste1 tbsp
Parsley20 g
Olive oil60 ml
Salt and pepperTo taste

Step-by-Step Instructions

6 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🍳 Fry

Fry the onion and garlic in olive oil until soft, add the cuttlefish and cook five minutes; it releases water.

Step 2

Add half the wine and the tomato paste and stew covered for twenty-five minutes, topping up with stock, until the cuttlefish softens.

Step 3

Add the rice and toast it two minutes, until the grains turn translucent at the edges. Pour in the rest of the wine.

Step 4

Add hot stock a ladle at a time, stirring, for eighteen minutes. Each addition goes in when the last has nearly been absorbed.

Step 5🥄 Mix

Five minutes before the end stir in the ink. The risotto turns black within seconds.

Step 6🥄 Mix

Off the heat, beat in a spoon of olive oil and the parsley, cover for two minutes and serve.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Black Risotto carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown cuttlefish (in rings) in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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