Best 2 Croatian Dalmatian Black Risotto Crni Rizot Recipes

In the heart of Dalmatia, Croatia, lies a culinary gem that captures the essence of the region's rich history and flavors: Crni Rizot, also known as Croatian Black Risotto. This exceptional dish showcases the perfect harmony of tender black carnaroli rice, infused with the briny sweetness of fresh Adriatic seafood, and tantalizing notes of garlic, wine, and aromatic herbs. Indulge in this delectable journey as we explore three variations of Crni Rizot, each offering a unique twist on this beloved Croatian specialty. From the classic Black Risotto with Seafood, where succulent shrimp, mussels, and calamari dance in a flavorful symphony, to the aromatic Black Risotto with Cuttlefish, where the delicate flavors of the sea blend seamlessly with the risotto's creamy texture. And for a vegetarian delight, the Black Risotto with Mushrooms and Truffles captivates the palate with its earthy undertones and luxurious truffle essence. Let your taste buds embark on an Adriatic adventure as you discover the secrets behind this iconic Croatian dish.

Here are our top 2 tried and tested recipes!

CROATIAN DALMATIAN BLACK RISOTTO (CRNI RIZOT)

Croatian Dalmatian Black Risotto (Crni Rizot) image

This is something special. You can also make it out of squid, but octopus or cuttlefish is much better. Although it is only a risotto, it is a heavy meal which requires red wine to support it. It is also better to use frozen octopus because it is softer than fresh.

Provided by nitko

Categories Octopus

Time 1h10m

Yield 5 portions, 5 serving(s)

Number Of Ingredients 13

Ingredients

500 g rice
1500 g octopus (better 4-5 small ones)
1 cup olive oil
100 g onions
2 garlic cloves
200 g passata (or Italian-style sieved tomatoes)
100 g parmesan cheese (grated)
30 g hard sheep's milk cheese (Grana Padano cheese)
1 bay leaf
2 cups white wine
salt
pepper
70 g fresh parsley leaves

Steps:

Wash octopuses carefully and thoroughly, take out the bone, and ink-bags put aside. Cut octopus into stripes.
Finely mince garlic and parsley leaves.
Mince onion and sauté it on olive oil. When onion becomes soft, add octopus, garlic, parsley, bay leaf, tomato, salt pepper and sauté it 30 minutes.
After 30 minutes add 1 cup of wine and continue to sauté it. When octopus become soft, add what has left of wine.
Wash rice in two (cold) waters and add to octopus. Cook rice according to manual time necessary (add water but count in the liquid you have already in a pot).
Five minutes before ready add ink-bags. Put ink-bags one by one to decide how black you want your risotto. Cut hard sheep cheese into small cubes and add with ink-bags. This cheese will give the risotto rich and creamy taste.
Cook for 2-3 minutes more and serve with grated parmesan cheese.

Nutrition Facts : Calories 1524.7, Fat 53.4, SaturatedFat 10.4, Cholesterol 161.6, Sodium 1171.6, Carbohydrate 171.5, Fiber 4.3, Sugar 4, Protein 66.7

CROATIAN DALMATIAN RED RISOTTO (FISHERMAN'S RISOTTO)

Croatian Dalmatian Red Risotto (Fisherman's Risotto) image

This is one of the simple meals, but also rich with flavour, spices and satisfactory for your stomach. You can use any kind of "frutty di mare", or pieces of fish.

Provided by nitko

Categories One Dish Meal

Time 40m

Yield 3 portions, 3 serving(s)

Number Of Ingredients 12

Ingredients

400 g rice (Arborio preferably)
250 g shrimp, tails
250 g squid, pieces (round shaped or arms)
100 g mussels (various, only meat)
300 g tomatoes (strained juice)
1 cup white wine
2 cups water
3 tablespoons olive oil
5 g garlic (or one clove, finely minced)
1/2 teaspoon oregano
20 g cheese, hard (parmesan or similar)
40 g parmesan cheese (grated)

Steps:

Put olive oil in a pan, add garlic and sauté it for 30 sec, than add shrimps, squid and mussels and sauté it for 3 minute
Add rice and let it be covered with oil and than add wine and cook it 2 minute until alcohol evaporates.
Add tomato juice, salt, pepper, oregano and water. Mix everything and leave it cook for 15 minutes.
If there is not enough water add only hot water. Before end (that's on you to decide) add hard cheese to melt in risotto.
Serve hot and sprinkle with parmesan. Risotto must be creamy and resemble to sea during strong south-east wind in Adriatic: "jugo".

Nutrition Facts : Calories 1384.5, Fat 23.4, SaturatedFat 6.2, Cholesterol 324.9, Sodium 888.9, Carbohydrate 218.5, Fiber 4.9, Sugar 3.5, Protein 53

Tips for Making Croatian Dalmatian Black Risotto:

- Use high-quality Carnaroli or Arborio rice for the best results. - Be patient when toasting the rice. This step helps to develop the flavor and prevent the risotto from becoming mushy. - Use a good quality seafood stock for the best flavor. You can make your own stock by simmering fish bones, shrimp shells, and vegetables in water. - Don't overcrowd the pan when cooking the seafood. This will prevent it from cooking evenly. - Add the cuttlefish ink gradually and stir constantly to avoid clumping. - Finish the risotto with a generous amount of grated hard cheese, such as Parmigiano-Reggiano or Pecorino Romano. - Serve the risotto immediately, garnished with chopped parsley or chives.

Conclusion:

Croatian Dalmatian black risotto is a delicious and unique dish that is sure to impress your guests. With its rich, flavorful broth, tender seafood, and creamy texture, this risotto is a perfect meal for a special occasion. So next time you're looking for a new and exciting dish to try, give Croatian Dalmatian black risotto a try. You won't be disappointed.