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Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥520kcal
💪28gProtein
🌾60gCarbs
🥑15gFat
🌿2gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🌾 Gluten 🦐 Shellfish

Also served in

Split

Black Risotto

How to order / say it
Say it Crni rižot — [TSIR-nee REE-zhot]
Order I'd like the black risotto, please.
Locally Molim vas crni rižot.
Say locally

A creamy risotto made with cuttlefish or squid ink, giving it a black hue.

Why try it?

Black risotto is a must-try for seafood lovers and represents a unique aspect of Croatian culinary tradition, blending Venetian influences in the region with locally sourced ingredients like cuttlefish.

How it tastes

The dish has a briny, rich flavor with a hint of the sea and a creamy texture. The ink adds depth and slight earthiness to the risotto, complemented by garlic and wine undertones.

Origin & History — first documented: 1300

Originating from the Dalmatian coast, black risotto was a result of the abundant seafood available and the influence of Venetian culinary methods employed during their rule in the 13th to 18th centuries.

Recipe

Ingredients

  • 🦐 300 g squid
  • 🦐 20 g squid ink
  • 🌾 200 g risotto rice
  • 🫒 40 ml olive oil
  • 🧄 1 large onion
  • 🧄 3 cloves garlic
  • 🍷 100 ml white wine
  • 🥣 500 ml fish stock

Method

  1. 1 Sauté onion and garlic in olive oil until transparent.
  2. 2 Add squid and cook until opaque, then stir in rice.
  3. 3 Pour in wine and reduce, then slowly add fish stock and squid ink, stirring.
  4. 4 Cook until creamy, adjust seasoning and serve.

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All Europe recipes — Croatia — Dubrovnik — Black Risotto
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