Šibenik Black Risotto (Šibenski crni rižot)
Šibenski crni rižot, or Šibenik Black Risotto, is a traditional Croatian dish originating from the coastal city of Šibenik. This rich and flavorful risotto gets its dark color from cuttlefish ink, and it is a popular seafood dish in Dalmatian cuisine.
Ingredients
- 400g Arborio rice
- 500g fresh cuttlefish or squid
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups fish or seafood stock
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp chopped parsley
Instructions
- Clean the cuttlefish or squid, remove the ink sac, and set aside the ink.
- Heat the olive oil in a large pan and sauté the onion and garlic until translucent.
- Add the rice to the pan and stir to coat it with the oil, then pour in the white wine and cook until it evaporates.
- Begin adding the fish or seafood stock, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
- After about 15 minutes, stir in the cuttlefish or squid, along with the reserved ink, and continue cooking until the rice is al dente and the seafood is cooked through.
- Season with salt and pepper, sprinkle with chopped parsley, and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 10g
Supplies
Large pan Wooden spoon Sharp knife Cutting board
Tools
Ladle Measuring cup Cooking thermometer
Serving suggestions
Serving suggestions: Garnish with additional chopped parsley and a drizzle of olive oil.
Tips & tricks
Tips: Be careful when handling the cuttlefish ink as it can stain surfaces and clothing.
Cost
$25