I was going to put this recipe in my regular ones, but it is sooo very loosely based on
this recipe that it’s worthy of the invention category ;)
SHRIMP AND MUSHROOM RISOTTO WITH SQUID INK
Makes about 6 servings
Ingredients:
- 1 cup Arborio rice
- 1 handful medium-size headless shrimp
- olive oil
- 1 pinch oregano
- 1 pinch dried hot red pepper flakes
- 6 garlic cloves, finely chopped
- 1/2 medium onion, finely chopped
- 1 cup dry white wine
- fresh flat-leaf parsley, finely chopped
- salt
- 1 tiny pack of squid ink or the ink of one squid (you can add the squid to this dish if you choose the latter option)
Preparation
In a thick skillet, heat some olive oil and add a little of garlic and the shrimp. Add salt sparsely. Cook for one or two minutes till the shrimp turn pink. Do not overcook; it’s OK if it’s undercooked (it will finish cooking with the risotto). Remove and let cool a bit. Peel the shrimp and set aside the meat. Put the skin, feet, and tails in 3 cups water and bring to a boil to make the broth. Add salt to taste. Strain.
In the same skillet, on high heat, add some more olive oil and a little garlic for a few seconds; then add the mushrooms and salt to taste. Cook for a couple minutes and set aside.
In the same skillet, on medium heat, add some more olive oil and the onion; cook until translucent, stirring, about 1-2 min. Add the garlic, oregano, pepper flakes, and stir until the garlic is pale golden, about 45 seconds. Stir in rice; stirring constantly, cook until it’s translucent, 4-5 min. Add wine and cook until it’s absorbed, stirring constantly. Stir in the squid ink. Keeping a strong simmer, stir in 1 cup of the broth, stirring until it’s absorbed. Keep adding 1/2 cup of it at a time, letting each addition be absorbed before adding the next, until rice is tender but still al dente and creamy-looking, 18-20 min. (If your run out of broth, add boiling water. Or there could instead be the situation of broth left over.)
Stir in the shrimp and mushroom and cook for another minute or two.
Presentation
Serve immediately with a dash of parsley on top.
Cook’s comments
Maybe the mushrooms have nothing to do with this dish, but it’s to feed our inner hobbit ;)
Other kind of fish or clam stock can be used, too.
Enjoy!
