Risotto nero my way

Ingredients for 4 servings:

• 300 g risotto, carnaroli or arborio
• 2 tbsp olive oil, best quality
• 1 shallot(s), finely diced
• 1 garlic clove(s), finely diced
• 1 jar white wine
• 1 liter vegetable broth or fish stock, depending on your taste. Lightly salted
• 300 g fresh squid(s), calamari, calamaretti or cuttlefish, and 2 tbsp ink
• 300 g shrimp(s), fresh, raw without head and shell, intestines removed
• 3 tbsp olive oil, for frying shrimp and squid
• 3 tbsp parsley, finely chopped, leaves only
• ½ lemon(s), juice and zest
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

black-colored rice with squid and shrimp

A detailed description of risotto in general can be found in my recipe Risotto alla Milanese. First, prepare the squid for cooking. To do this, pull the tentacles and entrails out of the tubes, taking care not to damage the ink sacs and cutting them off just before the eyes so they stay together. Discard the rest and any chewing organs that are still squeezed out. Peel the skin off the tubes, remove the transparent whalebone, and wash the tubes thoroughly in cold water, then dry them. Cut the tubes and tentacles into the desired sizes and set aside in cold water. Sauté the shallot and garlic in 2 tablespoons of oil for 5 minutes until translucent, add the rice and mix well. Pour in the wine and let it almost boil away. Then stir in the ink and add broth or fish stock, ladle by ladle, and simmer gently, stirring constantly. Shortly before the end of the cooking time, cook the shrimp in oil for 3-4 minutes, depending on their size, until cooked through. Season with salt and pepper, and keep warm. Finally, fry the squid pieces in oil for a maximum of 1.5 minutes, deglaze with lemon juice, season with salt and pepper, and add to the risotto along with the shrimp. You can also serve the risotto plain on plates, top with the squid and shrimp. Garnish with a little lemon zest and parsley. The quantities are for a primo piatto, a first course, and are part of a multi-course meal. Tip: Squid ink can also be purchased separately.