Black Risotto Recipe {Crni rižot}

This black risotto recipe known as crni rižot in Croatian is fantastic, if you like seafood. This dish has an intense seafood flavour and smell. It’s certainly not for those who don’t absolutely love seafood! Influenced by our Italian neighbours (and rulers for many years) this dish is best made al-dente!

This black, almost-scary looking dish can be found all over Croatia, but it traditionally comes from the coastal areas of Croatia. In my opinion nobody prepares crni rižot better than your typical Dalmatian Konoba – a small family run restaurant or in my mother-in-laws kitchen.

My mother-in-law makes this risotto so black. So fishy, with huge chunks of cuttlefish, way more than is needed. Here is her abbreviated recipe for to you enjoy.

Note: The photo pictured has just a little ink, and is served with octopus on top instead  – as I can’t take a decent enough photo worth sharing. BUT you can see a fabulous photo shared here on Flickr as to what the final product should look like.

We love sharing Croatian cooking recipes – if you have one you’d like to share please let me know.

Black risotto recipe ingredients

•     1.2 kilograms of  cuttlefish & calamari (the more cuttlefish the better)
•     3 litres water (you may need more)
•     60 grams of unpeeled prawns
•     1.5 large onions diced
•     1/3 cup extra virgin olive oil
•     2-3 cloves of garlic, diced small
•     1/2 cups of white wine
•     1 1/2 cups of white rice (carnaroli is best)
•     Salt, pepper to taste’
•     1-2 tbsp vegeta
•     50 g butter
•     3 tbsp chopped parsley

Black risotto method

    Remove and save the sack of ink from one calamari without breaking it
    Clean the calamari and cuttlefish and cut into small pieces
    Place the calamari, cuttlefish and prawns (leave them in their shells) into a saucepan, pour water over them and bring to the boil
    Drain the seafood and keep warm. DO NOT DISCARD THE STOCK. Peel the prawns
    Fry onions in olive oil until transparent
    Add garlic and cook for 1 minute
    Add the wine and half of the stock and allow to boil
    Add rice.
    Season with salt, pepper and vegeta, cook for 10 minutes on medium heat stirring from time to time.
    Add the rest of the stock, prawns, ink, calamari and cuttlefish
    Cook for 10-15 minutes on a low heat or until the rice is cooked
    Add more water if needed
    Be sure not to overcook the rice. It should remain firm and not gooey
    Mix in  the butter and  sprinkle with parsley and serve

Source:

http://www.chasingthedonkey.com/croatian-cooking-black-risotto-recipe-crni-rizot/