Black Risotto

A unique Romani version of black risotto made with pork intestines, garlic, leek, and spices. In its modern form, it uses food-grade charcoal for the dark color, though traditionally Prekmurje Roma would use blood or blood sausage (krvavica).

Cultural note: This dish is a modern reinterpretation. Traditionally, Prekmurje Roma did not use charcoal; instead, they relied on blood or blood sausage to achieve the dark color. The updated version keeps the striking black appearance while adapting to modern tastes.

Skill level

Portion

5

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Meal

Ingredients

  • 1 l water (for boiling the intestines)
  • 250 g rice
  • 25 g edible charcoal (powdered, food-grade)
  • 10 cloves garlic
  • 2 tablespoons oil
  • 1 leek (white part only)
  • 5 pieces thick pork intestines
  • Salt, to taste
  • Black pepper, to taste
  • 1 pinch nutmeg
  • 5 ml lemon juice

Procedure

60 min

  1. Place the pork intestines in a pot of water with 8 cloves of garlic. Simmer until soft, replacing the water up to three times to reduce odor.
  2. Once cooked, slice the intestines into thin rings.
  3. In a large pan, heat the oil and quickly sauté the intestine slices for about 2 minutes.
  4. Add the sliced leek and sauté briefly. Stir in the rice and cook for 3 minutes, stirring constantly.
  5. Add the spices (salt, pepper, nutmeg) and the charcoal. Drizzle with lemon juice.
  6. Gradually add hot water (or vegetable broth), stirring as you would for risotto, until the rice is tender and creamy.
  7. Serve hot, accompanied by fresh green salad.