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Vasconia

Vasconia

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Black Risotto with Seafood

10 mins
20 mins
Low
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Enjoy this fast, easy and spectacular dish of risotto painted with squid ink accompanied by delicious shrimp and lemon squid, flavored with a touch of white wine and shrimp broth. It will be the ideal option for those who like to enjoy good food.
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Ingredients

10 portions
  • 2 tablespoons butter
  • 2 tablespoons garlic, finely chopped
  • 1/2 cups shrimp, cleansed
  • 1/2 cups squid, in hoops
  • 1 yellow lemon, just the juice
  • 1 pinch salt
  • 1 tablespoon olive oil
  • 1/2 white onions, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 2 leaves bay (laurel)
  • 1 cup arborio rice
  • 2 cups shrimp broth, or fish
  • 1/2 cups white wine
  • 3 tablespoons squid ink
  • 1/2 cups parmesan cheese, grated
  • 3 tablespoons butter
  • 1 cup arugula
  • 1 yellow lemon, cut into slices

Preparation

Heat a skillet over medium heat, add the butter, garlic, shrimp and squid rings to cook for 3 minutes. Add the lemon juice until it evaporates and season with salt to taste. Remove the preparation and reserve on a plate.
Heat a pan add the olive oil, onion, garlic, bay leaves and add the rice until it takes color, for 3 minutes.
Add the shrimp broth in 3 parts, the white wine, the squid ink so that it turns black. Add the previously cooked seafood.
Add the Parmesan cheese and butter so that they melt with the rice.
Serve on a plate, decorate with fresh arugula a slice of yellow lemon, a little shrimp and squid. You can accompany with bread. Enjoy

PRESENTATION

Serve your creamy rice in a deep dish and decorate with fresh arugula, accompany a piece of yellow lemon to refresh the dish.

TIPS

Add the liquid of the risotto in 3 parts so that it remains with an ideal consistency.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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