Typically served as a light lunch and a staple of many Dalmatian taverns (called konoba) and restaurants, crni rižot is a unique black risotto made with fresh squid or cuttlefish. Squid or cuttlefish ink gives the risotto its intimidating black color, while other seafood such as mussels, clams, and other shellfish are also commonly added to the dish.
Just watch your smile as your teeth and lips will most probably turn black while eating it. Although the origins are still somewhat murky, it is believed that the dish was invented while Croatia was under Venetian rule, and that's the reason why it spread first in Veneto (where it's known as risotto nero di seppia) and then throughout the Mediterranean.
MOST ICONIC Crni rižot
View moreMAIN INGREDIENTS
It takes about 10 to 12 hours to make this magnificent risotto that is traditionally prepared by men. Skradinski rižot is made with veal rump, a bit of ham, some beef, onions, a bouillon of capon, rooster, or beef, and rice. Some recipes incorporate prosciutto pieces for extra flavor.
The risotto is usually seasoned with salt, pepper, and nutmeg, and the whole thing is finished off with some grated cheese, preferably Paški sir from the nearby island called Pag. Due to its long cooking time, it often has to be ordered a few days in advance.
MAIN INGREDIENTS
Mljetski rižot is a traditional risotto originating from the island of Mljet. The risotto is usually made with a combination of rice, cuttlefish, onions, olive oil, tomatoes, white wine, garlic, capers, parsley, salt, and pepper. The onions are sautéed in olive oil and mixed with peeled and chopped tomatoes.
The mixture is simmered for a short while and the cuttlefish are then added to the pan and cooked until almost fully tender. Rice is added to the pot, and the ingredients are covered with water. The dish is continuously stirred as it cooks, and once the rice is almost done, white wine, garlic, capers, parsley, salt, and pepper are added to the risotto.
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