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.

Šibenik Black Risotto (Šibenski crni rižot)

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

  1. Clean the cuttlefish or squid, remove the ink sac, and set aside the ink.
  2. Heat the olive oil in a large pan and sauté the onion and garlic until translucent.
  3. 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.
  4. Begin adding the fish or seafood stock, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  5. 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.
  6. 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