Crni rižot

21.12.2022 agrrazd (0) Comments


  • 1 kg cuttlefish
  • 5 – 6 drops of olive oil
  • 25 dag onion (preferably shallots)
  • 1 dcl of white wine
  • 40 dag of rice
  • 4 cloves of garlic
  • 2-3 dcl of fish broth or vegetable stock
  • A cube of butter
  • A small bunch of parsley
  • Salt, pepper


Meal preparation:

Clean the cuttlefish (keep the bag with the ink) and cut them into strips. Fry the onion in oil, and when it turns yellow, add chopped garlic, and after a minute, add the cuttlefish. Sauté for a few minutes, add salt, then pour in the wine and continue cooking for five minutes. Add a little warm fish soup and continue cooking. When it is almost ready, add the rice to the pan, stir and pour the soup to soak the rice. Add black rice to the half-cooked rice and cook the risotto, adding fish broth as needed. Near the end of cooking, pepper and add a cube of butter. Sprinkle the risotto with parsley at the end.


Serve hot. Specially serve homemade salted cheese gratin.

Interesting facts about the dish:

It is served on more festive occasions, and is one of the main dishes on fasting days and religious holidays such as Christmas Day and Good Friday.