I had previously cooked this risotto without the ink, but I had some leftover and thought it would be a good addition. Yes it was!
Ingredients:
1 cup Rice, preferably Arborio (not used in this photo)
Shrimp
Asparagus
Broth
1/2 cup White wine
1 Squid ink packet
Parsley chopped finely
Fry the asparagus and the shrimp separately and set apart. Cook the risotto the regular way adding broth and stirring constantly. Add the wine and let evaporate, keep stirring. Keep adding the broth. Add the squid ink. Just before the rice is done, add the asparagus and shrimp and cook for another minute or so. Serve with a dash of parsley. Enjoy with a glass of wine :)
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