Crni Rižot

What it really is

Crni rižot is Croatian black risotto colored with ink from squid or cuttlefish. The seafood and ink give the rice its dark color and a concentrated savory flavor.

Rice is cooked gradually with seafood stock and ink, with squid or cuttlefish often included as pieces in the dish. Onion, garlic, wine or other seafood may appear in a restaurant's version. The ink colors the rice throughout; it is not a dark sauce added only on top. Cooking should leave the grains tender while retaining enough structure to avoid a loose, soupy result. Recipes differ along the Adriatic coast, so the specific seafood mix and finishing ingredients should be named.

The dish is served freshly cooked as a main. A little parsley or olive oil may finish it, but garnish is not fixed. Squid and cuttlefish are molluscan shellfish and should be distinguished from finfish on a menu. Some versions include additional shellfish, which should also be listed. Its dark appearance and seafood-rich flavor separate it from ordinary rice pilaf.

How it's served

Serve hot in a shallow bowl or on a plate, with the rice moist and seafood distributed evenly. Identify any cheese, butter, wine or extra shellfish if used; these are not inherent to every version.

The ink should color the rice evenly; a pale centre can indicate that the ink was not incorporated throughout the cooking liquid.

How to write it on the menu

Describe the ink and name squid or cuttlefish and any other seafood. Declare molluscan shellfish and check stock, wine and finishing ingredients with the kitchen. Nutrition varies with rice, oil and seafood proportions.