Crni rižot (Montenegrin Black Cuttlefish Risotto)
In short: Tender cuttlefish and risotto rice cooked in white wine and fish stock, colored and flavored with cuttlefish ink and finished with parsley. It takes about 1 h 15 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 h 15 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Crni rižot is the dramatic black risotto of the Montenegrin coast, colored and flavored with cuttlefish ink. Tender pieces of cuttlefish or squid are cooked with onion, garlic, white wine and plenty of olive oil, then rice is added and finished slowly with warm fish stock until creamy but still firm. Parsley and a squeeze of lemon lift it. It is served without cheese, which would overpower the sea flavor.
Instructions
- Heat 2 tbsp olive oil in a wide heavy pan over medium heat. Cook the onion for 5 minutes until soft, then add half of the garlic and cook for 1 minute.
- Add the cuttlefish and cook for 5 minutes, stirring, until it turns opaque and releases its liquid. Pour in the wine and simmer for 3 minutes until nearly evaporated.
- Cover, lower the heat and cook for 15 minutes, adding a ladle of stock if the pan gets dry, until the cuttlefish is just tender.
- Stir in the rice and toast for 1 minute. Dissolve the ink in a little hot stock and stir it in, then add the remaining garlic, salt and pepper.
- Add the hot stock a ladle at a time, stirring often and letting each addition be absorbed before adding the next. Cook for 18 to 20 minutes, until the rice is creamy but still has a slight bite.
- Off the heat, stir in the remaining 2 tbsp olive oil and the parsley. Rest for 2 minutes, then serve with lemon wedges.
Tips
- Ink sachets are sold by fishmongers and online. If cuttlefish is hard to find, use squid and its ink. Do not skip the gentle covered cooking, or the seafood will turn rubbery.
- Keep the stock hot in a pot beside the pan. Cold stock stops the rice cooking and makes the risotto gluey. Taste the stock first, as shop-bought versions can be salty.
Questions and answers
Why is my black risotto not black enough?
Use enough ink, about 8 g for 4 servings, and dissolve it in hot stock before stirring it in so it spreads evenly. The color deepens as the risotto rests for a couple of minutes off the heat.
Can I use squid instead of cuttlefish?
Yes. Squid is milder and cooks faster, so shorten the covered cooking in step 3 to about 10 minutes. It turns out just as tender and just as black with ink.
Should I add cheese to black risotto?
It is usually left out. Olive oil and parsley finish the dish, and cheese would mask the sea flavor of the cuttlefish.
How long does it take to make Crni rižot (Montenegrin Black Cuttlefish Risotto)?
About 1 h 15 min in total: 25 min of preparation and 50 min of cooking.
How many calories are in Crni rižot (Montenegrin Black Cuttlefish Risotto)?
About 540 kcal per serving, with 30 g of protein, 64 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 64 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 1700 mg |
Estimated values, calculated from the ingredients.
