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Black Risotto with Shrimp

Name: Black Risotto with Shrimp
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 1/2 cups arborio rice; 1/2 cup dry white wine; 1/4 cup squid ink; 4 cups chicken or vegetable broth; 1/2 cup grated Parmesan cheese; 2 tablespoons butter; 1 onion, finely chopped; 1 pound shrimp, peeled and deveined; Salt and pepper to taste

A seafood-inspired Italian risotto with squid ink and fresh shrimp for a delicious twist.

45 minutes4 servings

Black Risotto with Shrimp — Photo: Haydn Blackey from Cardiff, Wales · CC BY-SA 2.0

Method

In a large pot, heat butter and sauté the onion until translucent.
Add the arborio rice and stir to coat with butter.
Pour in the white wine and stir until absorbed.
Add the squid ink and stir to combine.
Gradually add the broth, one ladle at a time, stirring constantly.
When the rice is almost cooked, add the shrimp and cook until opaque.
Stir in the Parmesan cheese and season with salt and pepper.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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