ItalianCroatianMedium

Croatian Black Risotto with Cuttlefish and Squid Ink Flavor

Prepare a rich Croatian black risotto featuring cuttlefish and squid ink for a unique seafood dish. Total cooking time is 50 minutes.

This black risotto showcases the rich flavors of cuttlefish enhanced by squid ink, creating a unique seafood dish.

Why This Recipe Works

Flavor Depth: Squid ink adds an intense briny flavor that perfectly complements the cuttlefish.
Creamy Texture: The starch from Arborio rice creates a creamy consistency that binds the ingredients.
Balanced Cooking: Gradually adding stock ensures the rice absorbs flavors without becoming mushy.

Chef's Pro Tip: For enhanced flavor, allow the risotto to rest for a couple of minutes before serving.

2026-09-04

Recipe by MsPinaQ

0(0 reviews)

Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Servings

1
Heat olive oil in a large pan over medium heat. Sauté the onion and garlic until softened.
2
Add the cuttlefish to the pan and cook for about 5 minutes until just tender.
3
Stir in the Arborio rice and cook for 2-3 minutes until the rice is well-coated.
4
Pour in the white wine and let it simmer until mostly evaporated.
5
Gradually add fish stock, one ladle at a time, stirring continuously until absorbed.
6
After about 15 minutes, stir in the squid ink and continue cooking until rice is al dente.
7
Season with salt and pepper, then remove from heat and let it rest for 2 minutes.
8
Serve hot, garnished with fresh parsley for added flavor and color.