Croatian Black Risotto Recipe (Crni Rižot) (2024)

FAQs

What is black risotto Croatia? ›

An especially attractive variant of this dish is black risotto of cuttlefish, which apart from the excellent taste attracts attention with its unusual colour obtained from the addition of cuttlefish ink.

Though there are similar rice-and-squid-ink dishes throughout the northern Mediterranean, I was introduced to this dish by a Croatian, so it is that country that gets the credit; Spaniards and Italians will no doubt be offended.

Originally from northern Italy, risotto can be the base of many tasty combinations — it can be prepared with mushrooms, chicken, beef or seafood. The latter is a delicacy all over the Croatian coast. This particular risotto is known under the name black risotto, because of its distinctive black colour.

Crni rizot (Black risotto)

This traditional Croatian food is made with squid ink, which gives the rice a unique black color. Along with squid, the risotto may include other seafood like mussels, clams, and shellfish. Trying black risotto is a must-do when exploring Croatian food.

The star of this black risotto is the small cuttlefish found in the Adriatic Sea that usually weigh around 6.6 pounds. Adriatic cuttlefish have a less chewy texture than their ocean counterparts, giving the risotto a very light taste.

Although the origins are still somewhat murky, it is believed that the dish was invented while Croatia was under Venetian rule, and that's the reason why it spread first in Veneto (where it's known as risotto nero di seppia) and then throughout the Mediterranean.

Saffron risotto is a Ticino specialty, made with Swiss saffron that is grown in the canton of Valais. This hand-picked, dark red saffron is one of the best in the world, and it is often referred to as red gold.

Italy produces many varieties of rice which are ideal for making risotto. The highest Italian risotto rice grade is superfino, followed by fino, semi-fino, and commune. Three common types of superfino rice are Arborio, Carnaroli, and Vialone Nano.

The history of risotto is naturally tied to the history of rice in Italy. While there are many conflicting opinions on the historical intricacies, rice was first introduced to Italy and Spain by the Arabs during the Middle Ages.

1. Black risotto. Known locally as crni rižot, this is made with cuttlefish or squid, olive oil, garlic, red wine and squid ink, which gives an intense seafood flavour and black colour. Popular all along Croatia's coastline, this dish will turn your mouth and teeth black – but it's worth it.

What is Croatia's famous dish? ›

Black Risotto

This popular and unique dish is one of the most popular foods in Croatia. Its characteristic dark colour comes from the inclusion of squid or cuttlefish ink, which infuses the dish with a delightful savory flavor.

Rakija or Rakia (a type of fruit brandy) is considered the national drink of Croatia. In the Istrian and Dalmatian regions of Croatia, rakija tends to be home-made exclusively from grapes, where the drink is also known locally as trapa or grappa (the latter name also being used in Italy).

This black risotto recipe known as crni rižot in Croatian is fantastic if you like seafood. This dish has an intense seafood flavor and smell. It's certainly not for those who don't absolutely love seafood! Influenced by our Italian neighbors (and rulers for many years), this dish is best made al-dente!

The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. Carnaroli, Maratelli (historical Italian variety) and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another.

Orzo is a tiny, grain-shaped pasta made from wheat flour like semolina. Traditional risotto is a rice dish made from the slow absorption of liquid to create a creamy and thick sauce that envelopes each rice grain.