Croatian Black Risotto with Cuttlefish
Croatian Black Risotto
A Dalmatian-style black risotto made with tender cuttlefish, garlic, white wine, seafood stock, and squid ink.
Croatian black risotto, often served along the Dalmatian coast, gets its deep color and briny flavor from squid ink. Cuttlefish is traditional because it stays pleasantly tender when cooked slowly before the rice is added.
The base is simple: olive oil, onion, garlic, tomato paste, white wine, and good seafood stock. The cuttlefish cooks first so it can release flavor into the pan, while the rice is stirred in later to absorb the dark, savory broth.
Use short-grain risotto rice and add the stock gradually, stirring often but not aggressively. The finished risotto should be creamy and loose, not dry, with distinct grains and pieces of cuttlefish in every spoonful.
Serve it immediately with parsley, lemon wedges, and a little extra olive oil. A crisp white wine and a simple green salad make the meal feel right at home by the Adriatic.
Nutrition (per serving)
Directions
-
1
Warm the seafood stock in a small saucepan over low heat and keep it at a gentle simmer.
-
2
Pat the cuttlefish dry. Heat the olive oil in a wide heavy pan over medium heat, add the onion, and cook for 6 minutes until soft and translucent.
-
3
Add the garlic and tomato paste and cook for 1 minute, stirring constantly, until fragrant and slightly darker.
-
4
Add the cuttlefish, 1/2 teaspoon salt, and the pepper. Cook for 10 to 12 minutes, stirring occasionally, until the pieces firm up and release their juices.
-
5
Stir in the rice and cook for 2 minutes, coating each grain in the dark pan juices and oil.
-
6
Pour in the white wine and simmer until the pan is nearly dry, scraping up any browned bits from the bottom.
-
7
Stir the squid ink into 1 cup of hot stock, then add it to the rice. Cook, stirring often, until most of the liquid is absorbed.
-
8
Continue adding hot stock 1/2 cup at a time, stirring often and waiting until each addition is mostly absorbed before adding more, until the rice is al dente and creamy, 20 to 24 minutes.
-
9
Taste and adjust with the remaining salt if needed. Fold in the butter and parsley, then rest the risotto off the heat for 2 minutes.
-
10
Spoon into shallow bowls and serve immediately with lemon wedges and a drizzle of olive oil if desired.
Ingredients
- Cleaned cuttlefish bodies and tentacles, cut into bite-size pieces:1 1/4 lb
- Seafood stock:4 cups
- Extra-virgin olive oil:3 tbsp
- Yellow onion, finely chopped:1 medium
- Garlic cloves, minced:4
- Tomato paste:1 tbsp
- Arborio or carnaroli rice:1 1/2 cups
- Dry white wine:1/2 cup
- Squid ink:2 tbsp
- Fine sea salt:1 tsp
- Freshly ground black pepper:1/2 tsp
- Unsalted butter:1 tbsp
- Flat-leaf parsley, chopped:2 tbsp
- Lemon wedges, for serving:4
Tips & Notes
- If cuttlefish is unavailable, cleaned squid can be used, but reduce the first seafood cooking time by a few minutes.
- Squid ink stains easily, so open packets over a small bowl and stir them into stock before adding them to the pan.
- Keep the risotto slightly loose at the end; it will continue to thicken as it sits.
