Risotto Nero My Way

by Editorial Staff

Summary

Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)

Ingredients

  • 300 g risotto, carnaroli or arborio
  • 2 tablespoon olive oil, best quality
  • 1 shallot (s), finely diced
  • 1 garlic clove (s), finely diced
  • 1 glass white wine
  • 1 liter vegetable stock or fish stock, depending on your taste. lightly salted
  • 300 g squid (s), fresh, calamari, calamaretti or sepia, and 2 tablespoons ink
  • 300 g shrimp (s), fresh, raw without head and shell, intestines removed
  • 3 tablespoon olive oil, for frying prawns and squid
  • 3 tablespoon parsley, finely chopped, just the leaves
  • 0.5 ½ lemon (s), the juice and zest
  • salt and pepper
Risotto Nero My Way
Risotto Nero My Way

Instructions

  1. A detailed description of the risotto in general can be found in my recipe Risotto alla milanese.
  2. First prepare the squids ready to cook. To do this, pull the tentacles with the intestines out of the tubes, do not damage the ink bags if necessary and cut them off just before the eyes, so they stay together. Throw away the rest and the chewing tools that were still squeezed out. Peel the skin off the tubes, remove the transparent whalebone and wash the tubes very well in cold water, then dry them. Cut the tubes and tentacles into the desired sizes, set aside in cold water.
  3. Sweat the shallot with the garlic for 5 minutes until translucent in 2 tablespoons of oil, add the rice and mix well. Pour in the wine and let it almost boil off. Then mix in the ink and pour stock or fish stock on it, ladle by ladle, simmering gently over and over again, stirring constantly.
  4. Shortly before the end of the cooking time, cook the prawns in oil for 3 - 4 minutes, depending on their size, season with salt, pepper and keep warm. Finally fry the squid parts in oil for a maximum of 1.5 minutes, deglaze with lemon juice, season with salt, pepper and add to the risotto with the prawns.
  5. You can also serve the pure risotto on plates, with squid and prawns on top. Decorate with a little lemon zest and parsley.
  6. The quantities refer to a primo Piatto, a first course and are part of a multi-course menu.
  7. Tip:
  8. Squid ink can also be purchased separately.

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