Authentic home cooking from Italy, with US measurements. 
Risotto with Squid Ink and Shrimp
When cleaning squid, the ink sac and hepatopancreas are usually discarded. Here’s a recipe to reuse these parts, giving the rice a gray color since there’s only a small amount of ink.
Risotto with Squid Ink and Shrimp
When cleaning squid, the ink sac and hepatopancreas are usually discarded. Here’s a recipe to reuse these parts, giving the rice a gray color since there’s only a small amount of ink.
Open in Cookpad AppSteps
- 1
Sauté the garlic, add the rice, and toast it. Add the ink sacs and hepatopancreas (the smell is strong but won’t affect the flavor). Deglaze with the white wine.
- 2
Continue cooking using the fish stock. Pay attention to detail as if you’re being judged by strict critics.
- 3
Five minutes before the rice is done, add the shrimp tails. Before serving, add the butter, adjust the seasoning with shrimp salt, and add the parsley. Plate the risotto with grated lemon zest and a sprinkle of chili powder.
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