{"id":3763,"date":"2026-07-25T12:44:20","date_gmt":"2026-07-25T12:44:20","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/crni-rizot-croate\/"},"modified":"2026-07-25T12:44:20","modified_gmt":"2026-07-25T12:44:20","slug":"crni-rizot-croate","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/crni-rizot-croate\/","title":{"rendered":"Crni ri\u017eot croate"},"content":{"rendered":"\n<style>\n#recipe-fr-crni-rizot-od-sipe{--gj-bg:#f3f0e9;--gj-surface:#fffdf9;--gj-soft:#f8f4ec;--gj-ink:#1b211f;--gj-ink-soft:#3d4642;--gj-muted:#6a726e;--gj-gold:#a86f20;--gj-gold-deep:#7f5014;--gj-gold-soft:#efe1c5;--gj-night:#22302d;--gj-night-deep:#17211f;--gj-line:rgba(34,48,45,.12);--gj-line-strong:rgba(34,48,45,.2);--gj-radius-sm:12px;--gj-radius:18px;--gj-radius-lg:26px;--gj-shadow-sm:0 10px 30px rgba(34,48,45,.07);--gj-shadow-md:0 24px 70px 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*::after{scroll-behavior:auto!important;transition-duration:.01ms!important;animation-duration:.01ms!important;animation-iteration-count:1!important}}\n@media print{#recipe-fr-crni-rizot-od-sipe{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt}#recipe-fr-crni-rizot-od-sipe::before,#recipe-fr-crni-rizot-od-sipe .gj-hero{display:none}#recipe-fr-crni-rizot-od-sipe .gj-facts,#recipe-fr-crni-rizot-od-sipe .gj-nutri-row,#recipe-fr-crni-rizot-od-sipe .gj-ing-grid,#recipe-fr-crni-rizot-od-sipe .gj-info-grid,#recipe-fr-crni-rizot-od-sipe .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-fr-crni-rizot-od-sipe .gj-fact,#recipe-fr-crni-rizot-od-sipe .gj-nutri-row>div,#recipe-fr-crni-rizot-od-sipe .gj-ing-group,#recipe-fr-crni-rizot-od-sipe .gj-info-card,#recipe-fr-crni-rizot-od-sipe .gj-steps>li,#recipe-fr-crni-rizot-od-sipe .gj-pull,#recipe-fr-crni-rizot-od-sipe .gj-rail,#recipe-fr-crni-rizot-od-sipe .gj-close{break-inside:avoid;box-shadow:none}#recipe-fr-crni-rizot-od-sipe .gj-rail,#recipe-fr-crni-rizot-od-sipe .gj-close{background:#fff;color:#000;border:1px solid #999}#recipe-fr-crni-rizot-od-sipe .gj-rail *,#recipe-fr-crni-rizot-od-sipe .gj-close *{color:#111!important}#recipe-fr-crni-rizot-od-sipe .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;color:#666;font-size:9pt}}\n<\/style>\n<section id=\"recipe-fr-crni-rizot-od-sipe\" lang=\"fr\" aria-labelledby=\"recipe-title-fr-crni-rizot-od-sipe\">\n<header class=\"gj-masthead\">\n<p class=\"gj-eyebrow\">Dalmatie \u00b7 Seiche et encre \u00b7 Risotto<\/p>\n<h2 class=\"gj-title\" id=\"recipe-title-fr-crni-rizot-od-sipe\"><span class=\"gj-title-main\"><b>Crni ri\u017eot de seiche<\/b> au vin blanc et \u00e0 l\u2019encre<\/span> <span class=\"gj-title-accent gj-serif\">cr\u00e9meux sans exc\u00e8s de beurre<\/span><\/h2>\n<p class=\"gj-sub\">La seiche cuit d\u2019abord avec oignon, ail et vin ; le riz absorbe ensuite le bouillon par petites quantit\u00e9s avant que l\u2019encre ne donne sa couleur noire et son go\u00fbt marin.<\/p>\n<ul class=\"gj-meta\" aria-label=\"Informations principales sur la recette\"><li>Cat\u00e9gorie : <strong>Plat principal<\/strong><\/li><li>Cuisine : <strong>Croate, Dalmatie<\/strong><\/li><li>M\u00e9thode : <strong>Mijotage et cuisson progressive du riz<\/strong><\/li><li>Difficult\u00e9 : <strong>Interm\u00e9diaire<\/strong><\/li><\/ul>\n<\/header>\n<dl class=\"gj-facts\" aria-label=\"Dur\u00e9es, quantit\u00e9 et calories\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>4 portions<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>40 min<\/dd><\/div><div class=\"gj-fact\"><dt>Repos<\/dt><dd>5 min<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>1 h 15<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 650 kcal<\/dd><\/div><\/dl>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Crni-Rizot-od-Sipe-1.webp\" alt=\"Crni ri\u017eot noir de seiche servi face \u00e0 la mer avec persil, citron et un verre de vin blanc\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>La texture s\u2019\u00e9tale doucement dans l\u2019assiette ; les grains restent visibles sous l\u2019encre et les morceaux de seiche ne sont pas cach\u00e9s.<\/figcaption><\/figure>\n<section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-fr-crni-rizot-od-sipe\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-fr-crni-rizot-od-sipe\">Seiche attendrie, amidon du riz et encre ajout\u00e9e au bon moment<\/h3><\/div><div class=\"gj-intro-grid\">\n<div class=\"gj-copy-col\">\n<p class=\"gj-dropcap\">Crni ri\u017eot signifie litt\u00e9ralement risotto noir. Sur la c\u00f4te croate, il est pr\u00e9par\u00e9 avec seiche ou calmar et color\u00e9 avec l\u2019encre du c\u00e9phalopode. La version \u00e0 la seiche poss\u00e8de une saveur plus profonde et une chair qui supporte un mijotage initial. Le plat se sert comme entr\u00e9e copieuse ou comme plat principal, souvent sans garniture complexe. Sa couleur noire attire l\u2019\u0153il, mais un bon r\u00e9sultat ne se limite pas \u00e0 l\u2019encre : le riz doit rester souple, la seiche tendre et le go\u00fbt marin propre, sans amertume.<\/p>\n<blockquote class=\"gj-pull\">L\u2019encre donne la couleur, mais la texture vient du bouillon ajout\u00e9 progressivement et du mouvement r\u00e9gulier de la casserole.<\/blockquote>\n<p>La seiche fra\u00eeche peut \u00eatre nettoy\u00e9e par le poissonnier. Lorsque la poche d\u2019encre est conserv\u00e9e, elle est manipul\u00e9e avec soin et son contenu passe dans une petite coupelle. Une encre conditionn\u00e9e convient si elle ne contient pas trop de sel. La seiche est coup\u00e9e en morceaux r\u00e9guliers de deux centim\u00e8tres. Des morceaux minuscules durcissent vite ; des morceaux trop gros demandent une cuisson qui d\u00e9passe celle du riz. L\u2019oignon fond doucement dans l\u2019huile d\u2019olive, puis l\u2019ail ne reste que quelques secondes avant l\u2019ajout de la seiche.<\/p>\n<p>La seiche rend d\u2019abord de l\u2019eau, puis commence \u00e0 revenir dans sa propre humidit\u00e9. Le vin blanc d\u00e9glace la casserole et r\u00e9duit assez pour perdre son odeur alcoolis\u00e9e. Une petite quantit\u00e9 de bouillon permet ensuite de mijoter la seiche environ vingt minutes. Cette premi\u00e8re cuisson est importante : si le riz est ajout\u00e9 trop t\u00f4t, il peut \u00eatre pr\u00eat avant que la chair ne s\u2019attendrisse. Le bouillon de poisson reste chaud dans une autre casserole. Un liquide froid interromprait l\u2019\u00e9bullition \u00e0 chaque ajout et donnerait une cuisson irr\u00e9guli\u00e8re.<\/p>\n<\/div>\n<div class=\"gj-copy-col\">\n<p>Le riz \u00e0 risotto, de type arborio ou carnaroli, est vers\u00e9 directement avec la seiche et remu\u00e9 jusqu\u2019\u00e0 ce que les grains deviennent l\u00e9g\u00e8rement translucides sur les bords. Le bouillon rejoint la casserole louche apr\u00e8s louche. Le mouvement n\u2019a pas besoin d\u2019\u00eatre continu, mais il doit \u00eatre fr\u00e9quent afin que l\u2019amidon se lib\u00e8re sans coller au fond. L\u2019encre est dilu\u00e9e dans une louche de bouillon puis incorpor\u00e9e \u00e0 mi-cuisson. Ajout\u00e9e d\u00e8s le d\u00e9but, elle rend plus difficile la lecture de la cuisson du riz et peut r\u00e9duire trop longtemps.<\/p>\n<p>Le riz est pr\u00eat lorsqu\u2019il reste une r\u00e9sistance fine au centre et que le liquide forme une vague souple quand la casserole est inclin\u00e9e. Le risotto doit \u00eatre plus fluide dans la casserole que dans l\u2019assiette, car il \u00e9paissit pendant le repos. Le beurre froid et une cuill\u00e8re d\u2019huile d\u2019olive sont incorpor\u00e9s hors du feu. Le fromage n\u2019est pas n\u00e9cessaire et peut brouiller le profil marin. Le persil apporte une note v\u00e9g\u00e9tale ; le citron se sert en quartier, car une quantit\u00e9 trop forte dans toute la casserole ferait dispara\u00eetre la rondeur de l\u2019encre.<\/p>\n<p>Le crni ri\u017eot se sert apr\u00e8s cinq minutes de repos, pas davantage. Il ne se tient pas en bloc : une portion d\u00e9pos\u00e9e au centre doit s\u2019\u00e9taler lentement. Les morceaux de seiche restent visibles et la surface para\u00eet brillante, non huileuse. Le plat supporte mal le r\u00e9chauffage, qui durcit la seiche et rend le riz compact. Les restes peuvent toutefois devenir de petites galettes po\u00eal\u00e9es le lendemain, \u00e0 condition d\u2019avoir \u00e9t\u00e9 refroidis rapidement. La meilleure assiette reste celle qui sort directement de la casserole, avec un simple verre de vin blanc sec.<\/p>\n<\/div>\n<\/div><\/section>\n<aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-fr-crni-rizot-od-sipe\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">De la seiche crue \u00e0 la vague noire du riz<\/p><h3 id=\"recipe-timeline-fr-crni-rizot-od-sipe\">Rythme du risotto<\/h3><\/div><p class=\"gj-rail-total\">Actif : 1 h 10 \u00b7 Repos : 5 min<\/p><\/div><ol class=\"gj-rail-track\">\n<li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Nettoyer et couper la seiche, chauffer le bouillon.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT15M\">0:15<\/time><span>Faire revenir aromates et seiche, puis r\u00e9duire le vin.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT35M\">0:35<\/time><span>Ajouter le riz et incorporer progressivement le bouillon.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT1H10M\">1:10<\/time><span>Monter au beurre, reposer cinq minutes et servir.<\/span><\/li>\n<\/ol><p class=\"gj-rail-sum\"><strong>Recette en bref.<\/strong> La seiche coup\u00e9e en morceaux mijote avec oignon, ail, vin blanc et un peu de bouillon jusqu\u2019\u00e0 commencer \u00e0 s\u2019attendrir. Le riz est ensuite nacr\u00e9 dans la m\u00eame casserole, puis cuit par ajouts successifs de bouillon chaud. L\u2019encre, dilu\u00e9e, rejoint la pr\u00e9paration \u00e0 mi-cuisson. Quand les grains gardent une fine r\u00e9sistance et que le risotto reste fluide, la casserole quitte le feu. Le beurre froid, un peu d\u2019huile d\u2019olive et le persil donnent la finition. Apr\u00e8s cinq minutes de repos, le crni ri\u017eot se sert aussit\u00f4t avec du citron \u00e0 part.<\/p><\/aside>\n<section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-fr-crni-rizot-od-sipe\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-fr-crni-rizot-od-sipe\">Ingr\u00e9dients<\/h3><\/div><div class=\"gj-ing-grid\">\n<div class=\"gj-ing-col\">\n<section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-fr-crni-rizot-od-sipe-pour-le-risotto-noir\"><h4 id=\"recipe-ing-fr-crni-rizot-od-sipe-pour-le-risotto-noir\">Pour le risotto noir<\/h4><ul>\n<li><strong>600 g de seiche nettoy\u00e9e, en morceaux<\/strong><\/li>\n<li><strong>20 g d\u2019encre de seiche<\/strong><\/li>\n<li><strong>320 g de riz carnaroli ou arborio<\/strong><\/li>\n<li><strong>150 g d\u2019oignon finement hach\u00e9<\/strong><\/li>\n<li><strong>3 gousses d\u2019ail hach\u00e9es<\/strong><\/li>\n<li><strong>60 ml d\u2019huile d\u2019olive<\/strong><\/li>\n<li><strong>150 ml de vin blanc sec<\/strong><\/li>\n<li><strong>1,2 l de bouillon de poisson chaud peu sal\u00e9<\/strong><\/li>\n<li><strong>30 g de beurre froid en d\u00e9s<\/strong><\/li>\n<li><strong>20 g de persil plat hach\u00e9<\/strong><\/li>\n<li><strong>1 citron en quartiers<\/strong><\/li>\n<li><strong>4 g de sel fin<\/strong><\/li>\n<li><strong>1 g de poivre noir<\/strong><\/li>\n<\/ul><\/section>\n<\/div>\n<div class=\"gj-ing-col\">\n<aside class=\"gj-ing-note\"><strong>Allerg\u00e8nes et pr\u00e9cautions.<\/strong> La recette contient mollusques, poisson dans le bouillon, lait et sulfites dans le vin. Un bouillon de l\u00e9gumes et une margarine adapt\u00e9e retirent poisson et lait, mais pas la seiche.<\/aside>\n<\/div>\n<\/div><\/section>\n<section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-fr-crni-rizot-od-sipe\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-fr-crni-rizot-od-sipe\">Pr\u00e9paration, \u00e9tape par \u00e9tape<\/h3><\/div>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Cuisson de la seiche<\/h4><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">Chauffez le bouillon<\/p><p class=\"gj-step-x\">Gardez le bouillon \u00e0 petit fr\u00e9missement dans une casserole s\u00e9par\u00e9e pendant toute la pr\u00e9paration.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Fondez les aromates<\/p><p class=\"gj-step-x\">Chauffez 45 ml d\u2019huile, ajoutez l\u2019oignon et cuisez 7 minutes sans colorer. Ajoutez l\u2019ail pendant 30 secondes.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Mijotez la seiche<\/p><p class=\"gj-step-x\">Ajoutez la seiche, cuisez 5 minutes, versez le vin et r\u00e9duisez 3 minutes. Ajoutez 200 ml de bouillon et fr\u00e9missez 15 \u00e0 20 minutes.<\/p><\/div><\/li>\n<\/ol>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Cuisson du riz et finition<\/h4><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">Nacrez le riz<\/p><p class=\"gj-step-x\">Versez le riz avec la seiche et remuez 2 minutes, jusqu\u2019\u00e0 ce que les bords des grains deviennent translucides.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Ajoutez le bouillon progressivement<\/p><p class=\"gj-step-x\">Versez une louche de bouillon chaud, remuez souvent et attendez son absorption avant la suivante. Apr\u00e8s 8 minutes, incorporez l\u2019encre dilu\u00e9e.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Contr\u00f4lez la texture<\/p><p class=\"gj-step-x\">Poursuivez 8 \u00e0 10 minutes, en ajoutant juste assez de bouillon pour garder une cuisson souple. <span class=\"gj-cue\">Le grain doit r\u00e9sister l\u00e9g\u00e8rement et le risotto former une vague lente.<\/span><\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Montez et reposez<\/p><p class=\"gj-step-x\">Hors du feu, ajoutez beurre, reste d\u2019huile, persil, sel et poivre. Couvrez 5 minutes, d\u00e9tendez avec un peu de bouillon puis servez avec le citron.<\/p><\/div><\/li>\n<\/ol>\n<\/section>\n<section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-fr-crni-rizot-od-sipe\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-fr-crni-rizot-od-sipe\">Service, conservation et adaptations<\/h3><\/div><div class=\"gj-info-grid\">\n<section class=\"gj-info-card\"><h4>Service et accords<\/h4><p>Servez dans des assiettes chaudes et larges, sans tasser le riz. Un quartier de citron et un peu de persil suffisent. Une salade de fenouil cru peut suivre, mais le risotto reste seul dans l\u2019assiette.<\/p><\/section>\n<section class=\"gj-info-card\"><h4>Conservation et r\u00e9chauffage<\/h4><p>R\u00e9frig\u00e9rez les restes dans les deux heures et gardez-les 1 jour. R\u00e9chauffez avec un peu de bouillon jusqu\u2019\u00e0 74 \u00b0C, en acceptant une texture plus compacte. Ne remettez pas plusieurs fois le m\u00eame lot en temp\u00e9rature.<\/p><\/section>\n<section class=\"gj-info-card\"><h4>Quatre variantes r\u00e9alisables<\/h4><ul><li>Remplacer 200 g de seiche par des petits calamars, ajout\u00e9s plus tard pour \u00e9viter qu\u2019ils durcissent.<\/li><li>Ajouter 150 g de tomates concass\u00e9es avant le riz pour une version plus rouge-noire.<\/li><li>Finir avec 20 ml d\u2019huile d\u2019olive au lieu du beurre pour retirer le lait.<\/li><li>Transformer les restes froids en petites galettes pan\u00e9es et po\u00eal\u00e9es le lendemain.<\/li><\/ul><\/section>\n<section class=\"gj-info-card\"><h4>Trois observations de cuisine<\/h4><ol><li>Le bouillon reste chaud afin que chaque ajout poursuive la cuisson sans interruption.<\/li><li>L\u2019encre se dilue avant d\u2019entrer dans le riz pour \u00e9viter des poches tr\u00e8s sal\u00e9es.<\/li><li>Le risotto quitte le feu plus fluide que la texture souhait\u00e9e dans l\u2019assiette.<\/li><\/ol><\/section>\n<section class=\"gj-info-card gj-info-card--wide\"><h4>Mat\u00e9riel n\u00e9cessaire<\/h4><ul><li>Casserole large \u00e0 fond \u00e9pais<\/li><li>Petite casserole pour le bouillon<\/li><li>Louche<\/li><li>Spatule en bois<\/li><li>Thermom\u00e8tre de r\u00e9frig\u00e9rateur<\/li><\/ul><\/section>\n<\/div><\/section>\n<section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-fr-crni-rizot-od-sipe\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-fr-crni-rizot-od-sipe\">Valeurs nutritionnelles par portion<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 650 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 75 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 34 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 20 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 3 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 900 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Portion :<\/strong> 1 assiette, environ 430 g. <strong>Allerg\u00e8nes principaux :<\/strong> mollusques, poisson, lait et sulfites. Estimation fond\u00e9e sur des valeurs de composition courantes ; le r\u00e9sultat r\u00e9el varie selon les marques, le dessalage, le parage, l\u2019absorption d\u2019huile et le partage des portions.<\/p><\/section>\n<footer class=\"gj-close\"><p class=\"gj-close-kicker\">Noir et souple<\/p><p class=\"gj-close-quote\">L\u2019encre colore chaque grain, mais le bouillon chaud et le repos court d\u00e9cident de la texture.<\/p><p class=\"gj-close-copy\">La seiche a besoin d\u2019une avance sur le riz. 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