Squid Ink Risotto with Shrimp

Risotto al Nero di Seppia con Gamberi

This is a simple Risotto dish with a great taste. The traditional rice varieties for risotto are Arborio, Vialone and Carnaroli. However, for this recipe, Basmati or Roma rice will work as well.

Here, in Italy squid can still be found with their ink sacs attached, especially at the fish markets. In other places, you can find squid ink bottled or packaged.

Preparation time: 10 minutes

Cooking time: about 45 minutes

Class: moderately priced- healthy

Serves  2-3

Ingredients:

Water, about 4 cups (1 L)

1 celery stalk, finely chopped
1 carrot, finely chopped
½ onion, peeled and chopped
Salt, about ½ tbsp.
Extra virgin olive oil, about 7 tbsp.
1 shallot, peeled and finely chopped
½ lb. (approximately 250g) rice (Basmati, Arborio, Carnaroli, Vialone, Roma, etc.)
1 tbsp. squid ink
11 oz. (310 g) fresh shrimp, peeled

Method:

1.    Prepare a broth: bring water to a boil in a large pot. Add the celery, carrot, onion and salt. Let boil for 15 minutes. Then filter the liquid and set aside.

2.    Heat the oil in a large pan. Add the shallot and sauté gently.

3.    Add the rice to the pan, and cook 1-2 minutes, stirring until well coated. Add 1 cup (250 ml) of broth, and keep stirring, until absorbed. Continue, adding ½ cup (120 ml) of the broth at a time, waiting for all the liquid to be absorbed, before adding the next, and stirring constantly, until the rice is creamy and tender (about 20 minutes - you may not have to use all the broth). Then add the squid ink and the shrimp, keep stirring, and let cook for another  4-5 minutes (add more broth if the risotto starts to stick to the pan).

4.    Turn off the heat. Allow to rest for 5 minutes. At this point, taste the risotto and add more salt if needed. Serve immediately.