Black risotto pretty much screams “Adriatic coast.” In my family we made it whenever someone showed up with fresh cuttlefish or squid from the fishermen. Honestly, you can’t fake freshness here — the better the seafood, the better the risotto. The ink gives that bold black color and a deep, kind of briny vibe, while the squid brings a gentle sweetness that keeps everything in balance.
It starts super simple: onion and garlic in olive oil, slow and patient. In goes the seafood, a quick splash of white wine, then the rice. From there it’s all about taking your time. Add warm stock bit by bit, let the rice drink, stir, repeat. It turns silky, almost glossy. Then the fun part — stir in the ink. Boom. Regular risotto becomes this dramatic, inky-black bowl that looks like nothing else.
I finish with a drizzle of good olive oil and chopped parsley. That’s really enough. Some folks grate cheese on top; some say that’s a crime. I’d say do what makes you happy — it’s your bowl. For me, black risotto tastes like Dalmatia: salty, rich, a little wild, and it kind of sticks with you long after the plate’s clean.
For the risotto
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400 g
fresh cuttlefish (with ink sac, cleaned and cut into small pieces)
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200 g
fresh squid, cleaned and cut into rings or small pieces
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300 g
Arborio or Carnaroli rice
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1
onion, finely chopped
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2
cloves
garlic, minced
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120 ml
dry white wine
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1 L
fish or vegetable stock (kept warm)
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2 tbsp
olive oil
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2
bay leaves
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to taste
salt and freshly ground black pepper
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2–3
sachets
cuttlefish or squid ink
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2 tbsp
fresh parsley, chopped
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the base
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Sauté onion and garlic
Heat olive oil in a wide pan, add chopped onion and cook gently until translucent. Stir in garlic briefly so it doesn’t burn.
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Cook the seafood
Add the cuttlefish and squid pieces along with bay leaves, and cook for about 10 minutes until they begin to soften.
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Deglaze with wine
Pour in the white wine and let it reduce almost completely to concentrate the flavors.
Cook the risotto
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Add rice
Stir in the rice and let it absorb the flavors of the seafood for about a minute.
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Add stock gradually
Begin adding warm stock one ladle at a time, stirring often. Allow each addition to be absorbed before adding more. Continue for 18–20 minutes until the rice is creamy and al dente.
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Incorporate the ink
Stir in the cuttlefish or squid ink to give the risotto its black color and distinct sea flavor.
Finish and serve
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Season and rest
Check the seasoning with salt and pepper. Remove from heat and let the risotto rest covered for 2–3 minutes.
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Serve
Plate the risotto, drizzle with a little olive oil, and finish with freshly chopped parsley. Serve immediately with toasted bread or as part of a seafood spread.
Note: You can adjust the ratio of cuttlefish and squid depending on what is fresher and available. Packaged squid ink can be used if fresh ink is not accessible.
Updated: August 30, 2025