🇲🇪 Montenegrin Cuisine

Crni Rizot

Black Risotto

Prep Time 1 hour

Servings 4

Difficulty Hard

Calories 422 kcal

Dramatic jet-black risotto colored with cuttlefish ink, studded with tender squid, and finished with Adriatic olive oil — a Montenegrin coastal treasure.

Ingredients

300g arborio rice
500g cleaned squid, sliced into rings
2 sachets cuttlefish ink
1 onion, finely diced
3 cloves garlic, minced
150ml dry white wine
1L fish or vegetable broth, warm
3 tbsp olive oil
Fresh parsley
Salt, pepper

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.