Entree: Croatia – Crni Rižot (Black squid-ink risotto made with tender squid and savory seafood broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 1 small onion, finely chopped (about 4 oz / 110 g)
- 3 garlic cloves, minced (about 9 g)
- 1 cup + 1/2 cup (300 g) Arborio or other short-grain risotto rice
- 1/2 cup (120 ml) dry white wine
- 6 cups (1.4 L) fish or seafood stock, hot
- 1 lb (450 g) squid, cleaned and cut into rings and tentacles
- 2 tbsp (30 ml) squid ink
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (8 g) flat-leaf parsley, chopped
- Juice of 1/2 lemon (about 1 tbsp / 15 ml), optional
- Salt
- Freshly ground black pepper

Instructions

1. Heat the olive oil in a wide, heavy skillet or shallow saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes.
2. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in the rice and toast, stirring, for 1–2 minutes so each grain is glossy.
3. Pour in the white wine and deglaze, stirring until the wine is mostly absorbed.
4. Begin adding the hot fish stock one ladle (about 1/2 cup / 120 ml) at a time, stirring frequently and allowing most liquid to be absorbed before adding the next ladle.
5. When the rice is about halfway cooked (after ~8–10 minutes), stir in the squid and continue to add stock, cooking and stirring so the rice releases its starch and becomes creamy.
6. About 5 minutes before the rice is done (rice should be tender with a slight bite, 18–20 minutes total), whisk the squid ink into a small ladle of warm stock, then stir it evenly into the risotto so the color is uniform.
7. Adjust seasoning with salt and pepper. When the rice is al dente and the squid is tender, remove from heat and stir in the butter and chopped parsley until glossy.
8. Let the risotto rest 1 minute, finish with a squeeze of lemon if using, and serve immediately while creamy.