Crni RižotSquid Ink Risotto
This Adriatic coastal risotto is inky black, creamy, and deeply savory, with tender cuttlefish cooked directly into the rice. The dish is prized for its briny aroma and silky texture rather than heavy richness.
Prep
25m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Base
- 150gOnion (finely chopped)
- 15gGarlic (crushed)
- 40mlExtra Virgin Olive Oil
Risotto
- 600gCuttlefish (cleaned and cut into small pieces)
- 320gArborio Rice
- 150mlWhite Dry Wine
- 900mlFish Stock (kept hot)
- 15mlSquid Ink
- 30gUnsalted Butter
- 15gFresh Parsley (finely chopped)
Garnish
- 5gFresh Parsley (finely chopped)
Risotto
- 6gSalt
- 3gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Warm the extra virgin olive oil in a wide pot. Add the onion and cook until soft, then add the garlic.
- 02
Add the cuttlefish and cook until opaque and its liquid begins to reduce.
- 03
Stir in the arborio rice and cook until the grains look slightly glossy.
- 04
Pour in the white dry wine and let it reduce until the pot is nearly dry.
- 05
Mix the squid ink into a ladleful of hot fish stock, then stir it into the rice.
- 06
Continue adding the fish stock gradually, stirring often and allowing each addition to absorb.
- 07
Cook until the arborio rice is creamy with a slight bite and the cuttlefish reaches 63°C (145°F).
- 08
Remove from the heat and stir in the unsalted butter, fresh parsley, salt, and black pepper.
- 09
Rest briefly, garnish with the fresh parsley, and serve.
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