Entree: Montenegro – Southern Culinary Region – Crni Rižot (A black seafood risotto cooked with squid or cuttlefish and their ink producing a briny, creamy rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 1 min

Total 40 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) olive oil
- 2 tbsp unsalted butter
- 1 cup finely chopped onion
- 2 cloves garlic, minced (0.21 oz)
- 1 1/2 cups Arborio or other short-grain risotto rice
- 1/2 cup (120 ml) dry white wine
- 6 cups (1.4 L) warm fish or seafood stock
- 1 lb squid or cuttlefish, cleaned and cut into 1/2-inch pieces and rings
- 2 tbsp (30 ml) squid or cuttlefish ink
- 2 tbsp (30 ml) olive oil, extra for finishing
- 2 tbsp chopped flat-leaf parsley
- Lemon wedges, for serving
- Salt
- Black pepper

Show original ingredient measurements

- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 cup (150 g) finely chopped onion
- 2 cloves garlic, minced (6 g)
- 1 1/2 cups (300 g) Arborio or other short-grain risotto rice
- 1/2 cup (120 ml) dry white wine
- 6 cups (1.4 L) warm fish or seafood stock
- 1 lb (450 g) squid or cuttlefish, cleaned and cut into 1/2-inch pieces and rings
- 2 tbsp (30 ml) squid or cuttlefish ink
- 2 tbsp (30 ml) olive oil, extra for finishing
- 2 tbsp (8 g) chopped flat-leaf parsley
- Lemon wedges, for serving
- Salt
- Black pepper

Instructions

Gram weights below are shown as approximate US weights.

1. Heat 3 tbsp (45 ml) olive oil and 1 tbsp butter in a wide, heavy pan over medium heat. Add the onion and cook until translucent, about 6–8 minutes. Add the garlic and cook 1 minute more.
2. Stir in the rice and toast for 1–2 minutes until glossy. Pour in the white wine and cook until mostly evaporated.
3. Add a ladleful of warm stock and stir until absorbed. Continue adding stock one ladleful at a time, stirring frequently and allowing the rice to absorb the liquid between additions.
4. About halfway through cooking (after 10–12 minutes), stir in the squid or cuttlefish pieces. Meanwhile, dissolve the squid ink in a small cup of warm stock and add it gradually so the rice turns uniformly black; continue adding stock and stirring until the rice is al dente, about 18–20 minutes total.
5. Remove from heat and stir in remaining 1 tbsp butter and 2 tbsp (30 ml) extra-virgin olive oil for gloss. Season with salt and black pepper to taste.
6. Let rest 1 minute, then plate and garnish with chopped parsley and lemon wedges. Serve immediately.

1. Heat 3 tbsp (45 ml) olive oil and 1 tbsp (14 g) butter in a wide, heavy pan over medium heat. Add the onion and cook until translucent, about 6–8 minutes. Add the garlic and cook 1 minute more.
2. Stir in the rice and toast for 1–2 minutes until glossy. Pour in the white wine and cook until mostly evaporated.
3. Add a ladleful of warm stock and stir until absorbed. Continue adding stock one ladleful at a time, stirring frequently and allowing the rice to absorb the liquid between additions.
4. About halfway through cooking (after 10–12 minutes), stir in the squid or cuttlefish pieces. Meanwhile, dissolve the squid ink in a small cup of warm stock and add it gradually so the rice turns uniformly black; continue adding stock and stirring until the rice is al dente, about 18–20 minutes total.
5. Remove from heat and stir in remaining 1 tbsp (14 g) butter and 2 tbsp (30 ml) extra-virgin olive oil for gloss. Season with salt and black pepper to taste.
6. Let rest 1 minute, then plate and garnish with chopped parsley and lemon wedges. Serve immediately.