Squid Ink Risotto with Shrimp

Squid Ink Risotto with Shrimp is an elegant Italian dish that combines the flavor of the sea with the tradition of risotto. Here is the recipe:

Ingredients

• 320 g of risotto rice (Carnaroli or Arborio)
• 500 g of fresh squid with their ink
• 200 g of shrimp
• 1 shallot
• 1 clove of garlic
• Fish stock as needed
• 1 glass of dry white wine
• Extra virgin olive oil as needed
• Salt and pepper as needed
• Chopped parsley (optional for garnishing)

Preparation

1. Clean the squid and keep the ink sac. Cut the squid into pieces and set aside.
2. Peel the shrimp and, if desired, remove the intestine. Set the shrimp aside.
3. In a pan, gently fry the finely chopped shallot in a drizzle of extra virgin olive oil, along with the garlic clove.
4. Add the cut squid and let it sauté for a few minutes until golden. Then, remove the garlic.
5. Pour the rice into the pan and toast it for about a minute, stirring constantly.
6. Deglaze with the white wine and let the alcohol evaporate.
7. Start adding the fish stock one ladle at a time, waiting for the liquid to be absorbed before adding more.
8. Midway through the rice cooking, add the squid ink and mix well to distribute it evenly.
9. Continue cooking, adding stock when needed.
10. When the rice is almost al dente, add the shrimp and cook for another 2-3 minutes.
11. Turn off the heat, cream the risotto with a drizzle of extra virgin olive oil, and if you like, some chopped parsley.
12. Let it rest for a minute then serve hot.

Trivia

Squid Ink Risotto is a typical dish of the Venetian cuisine, especially from the Venice Lagoon. Its characteristic black color is a distinctive element that makes it particularly captivating to the eye and rich in flavor.

Enjoy your meal! If you have any food preferences or dietary restrictions, do not hesitate to ask for variations or substitutions.