Name: Crni Rižot (Croatian Black Risotto)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Cuisine: Central Eastern European
Ingredients: 250 g Squid, cleaned and sliced; 1 tbsp Squid Ink, food-grade; ¾ cup Arborio Rice, do not rinse; ½ cup Onion, finely chopped; 2 clove Garlic, minced; 1½ tbsp Olive Oil, for sautéing; ¼ cup White Wine, dry style; 2½ cup Vegetable Stock, hot; 1 tbsp Tomato Puree, for depth; 2 tbsp Parsley, chopped; 1 tbsp Lemon Juice, for finishing; ½ tsp Salt, adjust after adding ink; ¼ tsp Ground Black Pepper, freshly ground if available

55 mintotal

Prep 20 min · Cook 35 min

Serves: 2
Difficulty: Medium
Spice: None

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Method

Heat the measured olive oil in a wide pan and cook the onion until soft.
Add the garlic and squid, then cook until the squid turns opaque and releases some liquid.
Stir in the rice and tomato puree so the grains are coated with the pan juices.
Add the measured wine and cook until its sharp aroma softens.
Stir in the squid ink, then add hot stock gradually, stirring often as the rice absorbs the liquid.
Continue cooking until the rice is tender with a slight bite and the risotto looks creamy.
Finish with parsley, lemon juice, black pepper, and adjusted salt. Serve immediately.

How to tell it's done

The risotto should be glossy black, creamy, and loose enough to spread slightly on the plate.

Getting it right

Tip

Add hot stock gradually and stir often; this releases starch and gives the risotto its creamy texture without cream.

What to serve it with

Serve with lemon wedges and a small parsley garnish.

Common mistakes

The risotto turns gluey while the squid gets tough.: Add hot stock gradually and stop when the rice has a slight bite. Long cooking after the squid is opaque makes it rubbery.

Substitutions

Use only food-grade squid ink from a reliable source.
Short-grain risotto rice can replace Arborio Rice, but long-grain rice will not give the same creamy texture.
If avoiding wine, replace it with more hot stock and a small extra squeeze of lemon juice.

Storing and reheating

Black risotto is best fresh. Refrigerate leftovers for up to 2 days and reheat gently with a splash of stock; freezing is not recommended because the rice and squid lose texture.

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Ingredients