Saturday morning, while walking around the market, I came across some beautiful fresh cuttlefish! I have to admit, it had been ages since I’d last cooked any, so I thought, “Let’s go for it!” Time to make a black risotto the proper Dalmatian way to wake up the roots 🙂

It’s true that a jet-black risotto might not look particularly appetising, but it’s so delicious that you soon forget about its looks. Trust me, the kids always ask for seconds!

Black Cuttlefish Risotto (Crni rižot)

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Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 beautiful fresh cuttlefish Ask your fishmonger to keep the ink pockets for you. You can also do it with frozen squid and buy the ink at the supermarket.
• 300 g arborio rice
• 1 small onion diced
• 1 shallot diced (if you don’t have any, that’s OK ;))
• 2 cloves garlic smashed
• 1 bay leaf
• 2 sprigs parsley whole for cooking, plus a little chopped for serving
• 1 glass good dry white wine Taste it first, of course 🙂
• 1 L fish or vegetable stock See my stock recipes. Water works too.
• olive oil
• salt
• freshly cracked pepper
• 1 knob butter for the end

Method

 

1. Clean and wash the cuttlefish, keeping the ink pocket. The trick is to empty it into a cup and dilute it with warm water. Watch out—it stains! Keep it in the fridge.
2. Cut the cuttlefish into small pieces.
3. In a sauté pan, soften the onion and shallot in olive oil without browning them. Throw in the smashed garlic and the bay leaf.
4. Add the cuttlefish and sauté it gently for 10 minutes. Add the parsley sprigs.
5. Deglaze with the white wine and simmer until it has almost evaporated.
6. Add the rice and toast it, stirring well.
7. Begin adding the hot fish stock one ladle at a time. Stir frequently, allowing the rice to absorb the liquid before adding more. Keep cooking until the rice is al dente and the texture is creamy (about 15–18 minutes).
8. Salt and taste! Remove the parsley sprigs.
9. Gently stir in the ink until it gets that beautiful black colour.
10. Remove the pan from the heat. Stir in the chopped parsley, black pepper, and the cold butter to give it a velvety sheen. Cover and let it rest for 3 to 5 minutes before serving.
11. Enjoy with a nice glass of white wine, preferably Croatian Pošip 🙂