Risotto with Shrimp and Squid
Ingredients
- 160 g rice (such as Carnaroli or Arborio)
- 250 g shrimp
- 250 g squid (calamari)
- 1/2 glass white wine
- 1 shallot
- 1 pinch ground ginger
- Fish broth (or vegetable broth), as needed
- Extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, finely chopped
Instructions
- Clean the squid by removing the beak, eyes, internal cartilage, and skin. Rinse thoroughly under cold water and cut into thin strips.
- Peel and devein the shrimp, removing the dark intestinal tract, then rinse them clean. Chop them into bite-sized pieces, reserving a couple whole for presentation if you prefer.
- Peel and finely mince the shallot. If you don't have a shallot, a regular yellow onion will work just fine.
- Sauté the shallot in a skillet with a drizzle of extra virgin olive oil, then add the squid.
- Cook over high heat for about one minute, deglaze with the white wine, and season with salt. Lower the heat slightly and continue cooking for another 5 minutes, then add the shrimp.
- As soon as the shrimp turn pink, add the rice to the skillet and toast it for a minute or two. Ladle in some boiling broth, stir, and continue cooking the risotto as usual, adding more hot broth gradually as it is absorbed.
- Towards the end of cooking (after about 25 minutes, depending on the type of rice), stir in the chopped fresh parsley and a pinch of ginger, if desired.
- Remove from the heat, drizzle with a bit of extra virgin olive oil, season with a light dusting of freshly ground black pepper, stir well, and serve immediately.
Your shrimp and squid risotto is ready—a deliciously rich yet simple first course, perfect for any seafood menu!