Croatian Crni Rižo, or Black Risotto, is a dish that brings the flavors of the Adriatic Sea right to your table. Croatian cuttlefish risotto, or Crni Rižot, is a dish that brings the flavors of the Adriatic Sea right to your table. This rich and savory risotto combines the delicate taste of cuttlefish with the deep color of cuttlefish ink, creating a visually stunning and delicious meal.
We love exploring traditional recipes, and our journey through Croatia introduced us to this seafood delicacy that tantalizes the taste buds.
As we traveled, we discovered that this dish is not only popular among locals but is also celebrated for its simplicity and deep flavor.
With just a few key ingredients, including fresh cuttlefish and homemade fish stock, making this risotto is a rewarding experience for any home cook.
Join us as we dive into this recipe and show you how to recreate this delightful meal in your own kitchen.
About Us
We are John and Laurel Rodgers, an adventurous couple passionate about discovering the world through food. Our travels take us to various countries, where we explore local cuisines and collect recipes from restaurants and cooking classes.
As Americans, we have a deep appreciation for diverse flavors and culinary techniques. We believe food has the power to connect us with different cultures.
Each recipe tells a story, and we love sharing these stories with our readers.
On our blog, we share authentic recipes like Croatian cuttlefish risotto. We aim to inspire you to try new dishes and expand your culinary skills.
By immersing ourselves in different cultures, we bring you flavors from every corner of the globe.
You can learn more about our journey and the causes we care about, such as wildlife preservation, on our website. We enjoy fostering a community of food lovers and travelers who appreciate the art of cooking.
Join us as we cook, explore, and share the joy of food from around the world. We hope you’ll find inspiration in our recipes and feel connected to the unique cultures we discover.
Why You’ll Love This Croatian Crni Rižo Recipe
We cherish the flavors of Croatian Crni Rižo. It takes us back to our travels in Zadar, where this dish is a local favorite.
Here are some reasons to love it:
- Unique Taste: The cuttlefish ink gives the risotto a rich, deep flavor. It’s unlike any other dish we’ve tried.
- Family Connection: Cooking this dish reminds us of our family moments and how food brings us together.
- Easy to Make: With a handful of ingredients, we can whip up this delightful meal in no time!
What You’ll Enjoy:
- Fresh Ingredients: The use of fresh cuttlefish adds a wonderful texture and taste.
- Versatile Dish: This risotto can be served as a main course or as a side, fitting perfectly with many meals.
- Satisfying Meal: The creamy risotto is filling and comforting, making it perfect for any occasion.
Whether you’re trying it for the first time or revisiting a favorite, we know you’ll enjoy exploring the flavors of this Croatian classic. Cooking it captures a bit of our adventures and allows us to share them with you.
What Makes This Croatian Crni Rižo Recipe Special
When we think of Croatian Crni Rižo, we remember sunny days spent along the Adriatic coast. This dish brings a taste of Dalmatia right to our kitchens.
The use of cuttlefish ink is what sets this risotto apart. It gives the dish a striking black color and a unique flavor that we love. The ink adds richness, making each bite unforgettable.
This recipe is a delightful mix of simple ingredients. We use fresh cuttlefish, quality rice, and sometimes a touch of tomato. This simplicity highlights the natural flavors.
Cooking this risotto is like embarking on a culinary adventure. The process connects us to Croatian traditions. Each stir of the pot feels like a journey back to the charming coastal towns we adore.
We find joy in sharing this recipe because it’s a reminder of family gatherings and special moments. Eating crni rižot brings back memories of laughter and good times spent around the table.
Cooking Equipment Needed
To make delicious Croatian Crni Rižo, we need some essential cooking equipment. Here’s what we recommend:
- Large Pot or Dutch Oven: This is perfect for cooking the risotto. It helps with even heat distribution.
- Wooden Spoon: We use this for stirring the rice gently, which helps to release its starches for a creamy texture.
- Measuring Cups and Spoons: Accurate measurements of our ingredients, like arborio rice and fish stock, are important for the best results.
- Knife and Cutting Board: We need these to chop our shallots, garlic, and fresh parsley.
- Ladle: This is handy for adding stock gradually as we cook the risotto.
- Colander: If we need to rinse the cuttlefish or any other ingredients, this is useful.
- Serving Dishes: We like to serve our risotto warm in bowls.
Ingredients Check:
- Extra Virgin Olive Oil: For sautéing and adding flavor.
- Butter: A touch of butter at the end makes the dish richer.
- Carnaroli or Arborio Rice: These are ideal for making risotto because they absorb liquid well.
- Vegetable Stock: This can be used if fish stock isn’t available.
With this equipment and our ingredients ready, we can start our cooking adventure!
Cooking Instructions
To make a delicious Croatian Crni Rižo, we start by preparing our key ingredients. Here’s how to do it step by step:
- Prep the Cuttlefish: Clean and cut the cuttlefish into small squares. Make sure to keep the ink sac aside for later use.
- Sauté Ingredients: In a large pan, heat some olive oil over medium heat. Add chopped onions and sauté until they become soft and translucent.
- Add the Cuttlefish: Toss in the cuttlefish pieces and cook for about 5 minutes until they start to change color.
- Mix in Wine: Pour in white wine and let it cook for a few minutes. This adds great flavor to our risotto.
- Add Rice: Stir in Arborio rice, allowing it to soak up the flavors.
- Include Stock & Ink: Gradually add fish stock, along with the cuttlefish ink. Stir continuously until the rice becomes creamy.
- Cook Time: Simmer the risotto for around 15 minutes. Keep stirring and adding stock as needed for the best creamy texture.
- Final Touches: When the rice is al dente, season with salt and pepper. You can fold in some shrimp or even bits of squid for extra flavor.
Serve hot and enjoy this tasty crni rižot. It’s perfect for a special dinner or a cozy night in!
Cooking Tips
When making Croatian Crni Rižo, we recommend using fresh ingredients for the best flavor.
Look for fresh cuttlefish or squid at your local market. If it’s not available, flash-frozen can work too.
Seasoning is key.
We love adding Vegeta for a boost of flavor. A sprinkle of freshly ground salt and pepper enhances the taste even more.
Adding the zest of an organic lemon gives the dish a bright kick. It balances the richness of the cuttlefish and adds freshness.
When cooking the rice, keep it al dente. This gives the risotto a nice texture.
Stirring regularly helps release the starch, resulting in a creamy consistency.
Don’t forget the Parmesan cheese.
Grate some fresh for a richer taste. Mixing it in at the end gives the risotto a lovely creaminess.
For an extra layer of flavor, consider adding a splash of dry white wine while cooking. This complements the seafood beautifully.
Lastly, patience is important.
Let everything simmer and meld together. Enjoy the process, and savor each step as we create delicious flavors!
Ingredients Needed for the Croatian Crni Rižo Recipe
cuttlefish, cleaned, skin and trimmings reserved
quality organic chicken stock
red onion
clove of garlic
bunch of fresh flat-leaf parsley
large ripe tomatoes
olive oil
unsalted butter
anchovy fillets in oil,
tomato purée
white wine
cuttlefish ink
risotto rice
fresh red chilli
lemon
extra virgin olive oil
Instructions For Preparing the Croatian Cuttlefish Risotto Recipe
Make the Fish Stock
Place cuttlefish skin and trimmings in a large pan with chicken stock or 4 cups of boiling water. Bring to a boil over high heat, then simmer for 20 minutes. Strain through a fine sieve into another pan and keep warm over low heat.
Prepare the Cuttlefish
Slice off the tentacles, open the tubes, and lightly score the underside in a crisscross pattern. Chop everything into ¾-inch pieces.
Cook the Base
Finely chop the onion, garlic, and parsley stalks, reserving the leaves. Dice the tomatoes. Heat a medium pan over medium heat with 1 tablespoon olive oil and butter, then sauté the onion, garlic, parsley stalks, and anchovies for 8–10 minutes until softened.
Simmer the Cuttlefish
Add the cuttlefish, tomatoes, tomato purée, wine, cuttlefish ink, and 2 cups of stock. Cook for 15 minutes until tender. Meanwhile, boil the risotto rice in salted water for 10–15 minutes until al dente, then drain.
Finish and Serve
Finely chop the parsley leaves and slice the chili. Mix with most of the lemon juice and 1 tablespoon extra virgin olive oil. Gently fold the rice into the cuttlefish pan with a squeeze of lemon juice, then let it rest for 5 minutes to absorb the flavors. Serve drizzled with the chili-parsley oil.
FAQs For the Croatian Crni Rižo Recipe
Question: What gives the Croatian Crni Rižo Recipe its signature black color?
A: The Croatian Crni Rižo Recipe gets its deep black color from cuttlefish ink, which is added to the dish for both visual appeal and a rich, briny seafood flavor.
Question: What type of rice should I use for the Croatian Crni Rižo Recipe?
A: The Croatian Crni Rižo Recipe is best made with short-grain rice like Arborio or Carnaroli, as these varieties absorb liquid well and create a creamy texture.
Question: How do I properly clean cuttlefish for the Croatian Crni Rižo Recipe?
A: To prepare cuttlefish for the Croatian Crni Rižo Recipe, remove the head, tentacles, and ink sac carefully. Rinse thoroughly, then slice the body into small pieces for even cooking.
Question: What is the best way to enhance the flavor of the Croatian Crni Rižo Recipe?
A: The Croatian Crni Rižo Recipe benefits from a base of sautéed onions and garlic, a splash of white wine, and slow-cooked broth absorption to develop its deep, savory taste.
Question: What should I serve with the Croatian Crni Rižo Recipe?
A: The Croatian Crni Rižo Recipe pairs well with a crisp white wine, fresh salad, or crusty bread. A squeeze of lemon enhances the seafood flavors beautifully.
Croatian Crni Rižo Recipe - Black Risotto
Ingredients
- 1.1 lbs cuttlefish cleaned, skin and trimmings reserved
- 4.2 cups chicken stock quality organic
- 1 red onion
- 1 clove garlic
- ½ bunch parsley fresh flat-leaf
- 3 tomatoes large ripe
- olive oil
- 1 oz unsalted butter
- 3 anchovy fillets in oil
- 1 tablespoon tomato purée
- 1.7 oz white wine
- 1 teaspoon cuttlefish ink
- 1.25 cups risotto rice
- 1 red chilli fresh
- 1 lemon
- olive oil extra virgin
Instructions
- Carefully remove and save the ink sack from the calamari without breaking it. (hold the ink until the 4th step)
Make the Fish Stock
- Place cuttlefish skin and trimmings in a large pan with chicken stock or 4 cups of boiling water. Bring to a boil over high heat, then simmer for 20 minutes. Strain through a fine sieve into another pan and keep warm over low heat.
Prepare the Cuttlefish
- Slice off the tentacles, open the tubes, and lightly score the underside in a crisscross pattern. Chop everything into ¾-inch pieces.
Cook the Base
- Finely chop the onion, garlic, and parsley stalks, reserving the leaves. Dice the tomatoes. Heat a medium pan over medium heat with 1 tablespoon olive oil and butter, then sauté the onion, garlic, parsley stalks, and anchovies for 8–10 minutes until softened.
Simmer the Cuttlefish
- Add the cuttlefish, tomatoes, tomato purée, wine, cuttlefish ink, and 2 cups of stock. Cook for 15 minutes until tender. Meanwhile, boil the risotto rice in salted water for 10–15 minutes until al dente, then drain.
Finish and Serve
- Finely chop the parsley leaves and slice the chili. Mix with most of the lemon juice and 1 tablespoon extra virgin olive oil. Gently fold the rice into the cuttlefish pan with a squeeze of lemon juice, then let it rest for 5 minutes to absorb the flavors. Serve drizzled with the chili-parsley oil.
1 comment
The black risotto turned out creamy and packed with deep seafood flavor. The cuttlefish was tender, and the squid ink added such an impressive, rich taste. Everyone at the table was amazed by how restaurant-quality it looked and tasted. This dish is perfect for seafood lovers!