Dramatic jet-black risotto colored with cuttlefish ink, studded with tender squid, and finished with Adriatic olive oil — a Montenegrin coastal treasure.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wide white plate
Garnishes: parsley, olive oil drizzle, squid ring
Accompaniments: lemon wedge, white wine
Instructions
-
1
Heat olive oil, sauté onion and garlic until translucent.
-
2
Add squid rings, cook 3 min until just opaque.
-
3
Add rice, toast 2 min stirring constantly.
-
4
Pour in wine, stir until absorbed.
-
5
Add cuttlefish ink and a ladle of warm broth. Stir and repeat, adding broth one ladle at a time over 18-20 min.
-
6
When rice is al dente and creamy, remove from heat. Season and garnish with parsley and olive oil.
Did You Know?
Diners eating crni rizot for the first time are often startled by black-stained teeth and lips — a badge of honor at Montenegrin coastal restaurants.
Chef's Notes
Equipment Tips
- heavy-bottomed pot
- ladle
- cutting board
Garnishing
parsley, olive oil drizzle, squid ring
Accompaniments
lemon wedge, white wine
The Story Behind Crni Rizot
Black risotto is a legacy of Venetian influence on Montenegro's Adriatic coast, particularly around the Bay of Kotor and Budva. Fishermen used cuttlefish ink to create this striking dish, transforming a simple rice preparation into one of the most visually dramatic plates in Balkan cuisine.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!