Crni Rizot

What Goes With It

• Dry white wine
• Lemon wedges
• Green salad

How to Make Crni Rizot

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1. Soften the onion and garlic in the oil for 5 minutes. Add the squid and cook for 10 minutes until opaque.

   Mark done Start 5 min timer

2. Add the rice and stir for 1 minute. Add the wine and stir until absorbed.

   Mark done Start 1 min timer

3. Add the stock a ladle at a time, stirring, for 18 minutes. After 10 minutes, stir in the ink dissolved in a ladle of stock.

   Mark done Start 18 min timer

4. Season with the salt. Rest for 2 minutes.

   Mark done Start 2 min timer

5. Scatter with the parsley and serve with the lemon.

   Mark done

Related guide: Choosing rice.

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Notes From the Method

Salt the squid at the end.

Dissolve the ink in stock first.

Serve without cheese.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Storing and Reheating

Best fresh. Do not reheat seafood.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 3 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.