Crni Rižot

Crni Rižot

Croatian Cuttlefish Ink Risotto 

INGREDIENTS:  (serves 3 people) 

  • 1 1/4 cup arborio rice 
  • 1 lbs (454g) cleaned cuttlefish (or squid)
  • 2 shallots 
  • 2 cloves garlic 
  • 2 tbs olive oil 
  • 1/4 cup of white (or red wine)
  • around 6 cups hot vegetable broth 
  • 8 g cuttlefish ink 
  • 1 tbs lemon juice 


  1. Heat pot on medium high heat and add olive oil.
  2. Add your chopped shallots and cook until translucent, then add the garlic and cook until fragrant. 
  3. Season the shallots and garlic with salt and pepper and add the chopped cuttlefish and fry until opaque. 
  4. Add the white wine and cook until evaporated. 
  5. Add the arborio rice and gradually add 1/2 cup of broth. Stir continuously while it cooks, and until the rice stops absorbing the broth. 
  6. While the rice is cooking in the broth, add the cuttlefish ink.  
  7. Serve hot with salad. 
© 2020 Julien's Kitchen. All rights reserved.
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