What is Crni Rizot?
Crni rizot is the Croatian version of the Mediterranean black risotto. In Croatian, it means just that: crni means black, and rižot is a risotto.
This black cuttlefish risotto is a love-or-hate dish. Probably because it’s as black as night. And having a bowl of black blob brought to you at the table is not exactly eye candy.
But here’s what you can do. Skip the part when you eat with your eyes first and let the flavours guide you. The darker the crni rizot, the more potent and brinier its aromas will be. Trust me, you’ll soon be in the lovers’ camp.
Why Crni Rizot is a Culinary Gem
In short, because of its colour. Black and viscous cuttlefish ink is one of the most prized ingredients in Mediterranean cuisine. It is the sea incarnate, a primordial seasoning full of umami taste.
The ink hides another secret. It gives crni rizot a deep, velvety texture. Once you bathe your taste buds with its creamy, aromatic juices, you’ll feel coddled and pleasantly lightheaded, as if floating on the bobbing Adriatic Sea.
Ah... the poetry of our crni rizot. What comes next is a more down-to-earth experience. Don’t be alarmed when you see your gums and tongue turn black. Just keep sipping your white wine, and you’ll soon be back to normal.
Ingredients for the Authentic Crni Rizot
Crni rizot is a cuttlefish risotto, so you’ll definitely need a cuttlefish. Now, let’s see what other ingredients are crucial to make a mouthwatering black risotto.
Arborio Rice
Risotto is not risotto if it’s not prepared with arborio rice. Its high starch content makes risotto creamy. As you slowly add stock to the pot, the rice releases its gooey stickiness, giving risotto its signature texture.
There is no point in cooking any other rice variety in the style of risotto. That said, if you have access to carnaroli rice, try using it instead. It’s just as creamy but with sturdier grains. This means you’ll always end up with an al dente effect.
To sum up. Your ideal crni rizot riza is arborio or canaroli.
Cuttlefish or Squid Ink
Crni rizot gets its black colour from the thick paste-like ink contained in the sac of a cuttlefish.
When you buy a large cuttlefish for a four-person black risotto, there will be just enough ink in its sac. So the logic is simple: use both the cuttlefish and its ink to cook the dish.
Some people prefer to cook crni rizot with baby cuttlefish. Its incredibly soft meat cooks quicker and never turns gummy. The downside is that baby cuttlefish have little to no ink. In this case, you would need to buy cuttlefish ink separately, which is not always convenient.
Aromatic Vegetables (Onions, Garlic, Parsley)
Onion and garlic are the foundation of a great risotto. Always take time to chop the onion finely instead of grinding it in a food processor. Mushy onion never releases its natural sweetness.
Add the garlic once the onion is almost done. It takes a couple of minutes to release its best aroma, but if fried too long, it can become bitter.
Parsley is a Croatian go-to herb for almost every savoury dish. When crni rizot is on the menu, however, we broaden our repertoire. Sprigs of rosemary and bay leaves will infuse the risotto with bold herbal notes. Just remember to remove them when the dish is cooked.
Olive Oil and Broth
Use any type of olive oil you have at hand. Croatian crni rizot is a delicacy in Istria, and along the Dalmatian coast, so we choose a variety from either region.
Cooking black risotto with vegetable broth gives it elegance and lightness. It’s also quite simple to make. Seafood stock, on the other hand, yields a more potent crni rizot with deep, robust tones.
If you want to use fish stock, make some extra whenever you cook fish soup or a dish with prawns. Keep it in the freezer for a later-day risotto.
Pairing Crni Rizot with Wines
A glass of light, dry white wine is a risotto’s best friend. However, when the main ingredient is as rich as cuttlefish, red wine is invited, too.
White Wine Recommendations
When in Croatia, have your crni rizot with a glass of Graševina. This dry, medium-bodied wine is made in continental Croatia. But because it’s so refreshing, you’ll find it all along the Croatian coast, especially in the summer.
For a lighter touch, pair your crni rizot with Chardonnay or Pinot Grigio. Or travel to the opposite end and have it with a glass of full-bodied Pošip, native to Korčula island.
Red Wine Pairings
Risotto is usually too delicate to stand up to red wine. But with the lush blackness of cuttlefish ink, these two become equal partners. If you prefer reds, know that you have options.
Choose light-bodied red wines, such as Merlot or Cabernet Sauvignon. In Istria, have your black risotto with a glass of Teran. Dalmatians, whose reds are typically strong, have a different approach. They dilute their Babić into a bevanda: half wine, half water.
Don’t worry, bevanda is not a sacrilege. At least not in Dalmatia.
Crni Rizot - A Versatile Dish
Divine taste is not the only reason why we love crni rizot. This dish is versatile and will make you stand out as a chef on various occasions. You’ll even have to fend off the guests.
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Appetizer Portions
If you’re cooking up a storm, crni rizot shines as a starter. It’s aromatic and satisfying and will open a meal with a bang. A small bowl that fits about 6-7 heaped spoonfuls is a big enough appetizer.
Never serve too much black risotto before the main course. You risk using your tummy’s capacity only for this ambrosial dish.
Main Course Delight
In its essence, risotto is a modest dish—a wonderful starter and a tasty mid-week lunch. Crni rizot, on the other hand, is all that but more. With enough power and depth, our black risotto can also be a feast’s headliner.
Serve it in deep bowls as a main course. Put twice as much as you would for a starter. Add some wine, crusty bread, and salad on the side, and you have a winning menu.
The fun part? Cuttlefish risotto is also our mainstay on fasting days. As is all other seafood. Think of Christmas Eve or Good Friday: these are the special times when we abstain from meat but still cook delicious food.
Explore more Croatian recipes in our free library.
Leftover Transformations
Leftover crni rizot should be kept in the fridge and eaten the next day. If you don’t like it when rice turns stodgy, make rice balls: arancini.
Shape the risotto into small balls that fit between your hands. Roll them in breadcrumbs and refrigerate. After they have cooled down, fry them in hot oil for 4-5 minutes, turning them so each side gets crispy.
Tips and Tricks for Preparing the Ingredients
Before we head into the kitchen, here are more tips to make your cooking process foolproof.
Cooking the Rice - How to Achieve Perfect Texture
First, choose the right variety of rice: arborio or carnaroli. Second, stick to the risotto cooking technique. Keep your stock on a light simmer close to the risotto pot. Every now and then, when the rice soaks up the liquid, add a ladleful more.
Risotto is a hands-on cooking method. You need to be glued to the stove: no flipping on the mobile or multitasking.
Turn the heat off when the rice grains are slightly chewy. At that point, the risotto should be more liquid than how you would serve it. Rice has a life beyond your stove and will keep cooking.
Incorporating Ink and Seafood - Fresh Ink and Alternatives
Aim to use the ink from the cuttlefish you are cooking with. If your fishmonger can’t save the ink sac, there are alternatives. Squid ink and cuttlefish ink are available in small sachets in the frozen section of supermarkets. Finally, there is also powdered cuttlefish ink sold as a spice.
Always mix a teaspoon of hot water with the ink to prevent it from going lumpy. And don’t forget to wear gloves during this step.
How long should you cook the cuttlefish? This depends on its size and age. Baby cuttlefish turn tender in just 4-5 minutes. But a larger sipa (cuttlefish in Croatian) might take 10-12 minutes. Keep in mind that tentacles cook faster than the body.
Garnishing and Serving
Restaurants usually serve crni rizot with a bowl of grated Parmesan cheese. I am divided about that.
If it’s a sliver of the premium, aged Parmesan, then yes. Anything else looks almost like an insult. Just think... There is so much flavour in crni rizot; you don’t want grated cheese to take its sea essence away.
Just a quick shoutout... If you love the meatiness of various molluscs, try my recipes for the grilled Adriatic squid or Octopus roasted under the bell (peka style).
Crni Rižot Recipe - a Step-by-Step Cooking Guide
Crni Rizot - Black Risotto
Ingredients
- 500 g clean cuttlefish, plus cuttlefish ink sac (1 lb)
- 3 tbsp olive oil
- 2 medium onions (finely chopped)
- 3 cloves of garlic (minced)
- 150 ml dry white wine (2/3 cup)
- Salt and pepper to taste
- 1 sprig rosemary
- 1 bay leaf
- 240 g arborio rice, washed (1 1/3 cups)
- 1 tbsp hot water
- 2 tsp tomato paste
- 1 tbsp butter
- 750 ml fish or vegetable stock (3 cups)
- 2 tbsp chopped parsley leaves
- Parmesan cheese to taste (optional)
Instructions
- Get cuttlefish from a fishmonger. Ask them to clean it for you and to reserve the ink sac. It is far better to use the ink from the cuttlefish you will prepare than to buy it separately. If you want to get a really black risotto, choose a bigger cuttlefish. Small/baby ones are softer, but they don't have much ink.
- Heat oil in a heavy-bottomed pan. Add the onion and sauté until it turns golden and translucent, about 10 minutes. Add minced garlic at the end.
- Cut the cuttlefish body into 1.5-cm- (0.5-in-) squares and chop the tentacles into similar pieces. Add them to the pan and simmer for 10 minutes. Pour in the wine and allow it to come to a boil. Season with salt and pepper, then add the rosemary and bay leaf.
- When the liquid has reduced, add washed rice and leave it to sop up the rest of the juices. This step is crucial because the rice will catch all the aromas at the beginning. When you have no liquid left, begin adding the stock, little by little, stirring occasionally. It should take about 18-20 minutes to use up all the stock and cook the rice al dente.
- Pierce the ink sac and squeeze the contents into a cup. Mix with 1 tbsp of hot water. Then pour into the risotto. Use gloves for this step to avoid staining.
- Finally, stir in the tomato paste. Take the rosemary and bay leaf out. Turn the heat off, add butter and leave to stand for 5-10 minutes.
- Garnish with parsley. Serve warm, with Parmesan cheese to taste.
