1 kg cuttlefish
½ dl olive oil
100 g onion (preferably the flat-shaped Stuttgarter variety), coarsely chopped
50 g garlic, thinly sliced
50 g shallots, thinly sliced
a pinch (or 2) of mixed Dalmatian herbs (winter savoury, basil, thyme, marjoram…)
½ dl prošek dessert wine
juice of ½ a lemon
½ l fish or vegetable stock
¼ kg risotto rice (vialone nano, carnaroli…)
coarse sea salt
freshly ground white pepper


Remove the bone from the cuttlefish, the beak and the innards, reserving the ink sac. Skin and dice.

Sauté the onion (seasoned with salt) in olive oil, in a deep pan over low heat, until translucent. Add the garlic, shallots and herbs. Be patient, this will take longer if you keep sautéing over low heat, but your risotto will taste so much better.

Stir occasionally, and when it starts looking “dry”, add the cuttlefish.
Sauté with the lid on, shaking the pan occasionally, until all the liquid evaporates.

Pour in the prošek dessert wine and, when the alcohol has evaporated, the lemon juice. (Instead of prošek, you can use 1 dl dry white wine, but no lemon juice. If you don’t have white, red wine will do just fine.)

Check whether the cuttlefish is tender. The time it takes to become tender depends on the cuttlefish.
Meanwhile, heat the stock in a pot (this is highly important, as adding cold stock will ruin your efforts).

Once the cuttlefish is tender, stir in the rice and add some of the stock. As soon as the rice absorbs the liquid, add some more. Repeat until the rice is done.

Finally, add the ink (the more, the better), season with salt and sprinkle with olive oil. Serve with freshly grated cheese, fresh tomatoes and arugula or lettuce seasoned with lemon juice and olive oil.

Note: Usually, a knob of butter is stirred into the risotto, but if you have plenty of ink, your risotto will be creamy enough without it.