Seafood and Squid Ink Risotto recipe - ingredients, nutrition and when to eat it
Seafood and squid ink risotto is made by slowly cooking rice in seafood stock and adding the rich flavors of squid ink, shrimp, and clams.
Seafood and squid ink risotto is made by slowly cooking rice in seafood stock and adding the rich flavors of squid ink, shrimp, and clams. The rice is moist and tender, with a pronounced taste of the sea. It’s a lovely choice for lunch or dinner when you have time to enjoy a leisurely meal.
Seafood · 30 minutes to cook
Tips: Keep the stock warm and add it a little at a time so the rice cooks evenly.
Tips: Once the clams open, avoid cooking them for too long so they don’t turn tough.
Tips: Turn off the heat when the rice still has a little bite in the center to keep its texture moist.
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Ingredients (1 serving)
- Rice — 80 g
- Squid ink — 1 tsp
- Shrimp — 3 pc
- Clams (Manila clams) — 80 g
- Seafood stock — 350 ml
- Onion — 0.3 pc
- Garlic — 1 pc
- Olive oil — 1 Tbsp
- White wine — 2 Tbsp
- Parmesan cheese — 1 Tbsp
- Butter — 0.5 Tbsp
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp