Cuttlefish Risotto (Creamy Croatian Black Seafood)

Along the Croatian Adriatic, black cuttlefish risotto — crni rižot — sits among the defining dishes of the Dalmatian coast. Tavern menus list it beside fish stews and grilled whole fish, and many seaside families treat it as a steady fixture for Sunday lunches, feast days, or the first evening of a holiday by the sea. TasteAtlas describes it as a unique black rice dish, common in coastal taverns (konobe), prized for its deep color and concentrated sea flavor.

The heart of the dish is simple: rice, cuttlefish, and ink. Local versions lean on the same basic structure: onions softened slowly in olive oil, a generous amount of garlic, cubes of cuttlefish, white wine, and hot broth, often fish-based. The ink colors everything a glossy charcoal tone and adds a gentle but persistent briny note. Guides to Croatian cuisine and Dalmatian restaurant traditions repeatedly mention crni rižot as one of the clearest expressions of the region’s seafood cooking, cooked with cuttlefish ink, garlic, onion, and white wine and served along much of the Adriatic shore. 

In many konobas, the dish appears as a first course before grilled fish, although it can easily stand as a full meal. Rewind Dubrovnik, a local-focused travel operator, calls it a dish that reflects the maritime heritage of Dalmatia, pointing out how simple ingredients — rice, cuttlefish or squid, ink, wine, garlic, onion, and olive oil — combine to create a rich, creamy plate. That simplicity, and the use of every part of the cuttlefish, suits a coastline shaped by fishing communities where waste makes little sense.

This version follows the Dalmatian pattern quite closely. The rice cooks directly in a base of onion, garlic, and cuttlefish, with white wine for brightness and hot fish or vegetable stock added gradually. Recipes from Croatian coastal sources often suggest a ratio of roughly 500 g cuttlefish to 320 g rice for four servings, with about a liter of broth, white wine, tomato paste for gentle sweetness and acidity, and a finish of butter and parsley. That framework gives a risotto that feels rich but not heavy, with grains that stay distinct while suspended in a loose, glossy sauce.

The ink comes in late. Dalmatian recipes usually have the cook reserve the ink sacs when cleaning the cuttlefish, then stir the ink into the rice toward the end of cooking, after the rice has already started to soften.  This timing keeps the ink flavor fresh and avoids overcooking it. The result is a black, gently shiny risotto with a savory, sea-forward aroma and a depth that comes from the mixture of stock, shellfish essence, and ink rather than from heavy cream.

This particular approach aims for home-kitchen practicality without losing that coastal character. The ingredient list stays close to what appears in Croatian recipes — cuttlefish, rice, olive oil, onion, garlic, wine, tomato paste, stock, and parsley — along with a small amount of butter for a soft, rounded finish. The method builds tenderness into the cuttlefish by giving it time in the pan before the rice goes in, then treats the risotto stage with the same patience that Italian cooks give to risotto al nero di seppia.

For some households, this dish carries memories of coastal summers, first tastes of the sea for children, or holiday meals in Dubrovnik, Split, or the islands. For others, it may be the centerpiece of a seafood dinner far from the Adriatic. In either case, the combination of inky rice, tender cuttlefish, and fragrant garlic and wine gives a plate that feels both grounded and special — something that rewards careful cooking yet fits comfortably into an ordinary kitchen routine.

Served with a simple salad, some bread, and a crisp glass of Dalmatian white wine such as Pošip or Grk, as Croatian food writers often suggest, crni rižot becomes a complete, quietly luxurious meal with clear roots in everyday coastal cooking.