Looking to try something new this winter? Our squid ink risotto is for you! This delicious rice dish is likely to become a new favorite.
Ingredients
Risotto
- 2 tbsp. olive oil
- 2 tbsp. unsalted butter
- 1 shallot, diced
- 3 tbsp. garlic, minced
- 1½ c. arborio rice
- ¼ c. dry white wine
- 4 c. vegetable or fish stock, warm
- 1½ c. parmesan cheese
- 1 tsp. squid ink
- 1 tsp. salt
- 1 tsp. pepper
Seared Prawns
- 1 lb large prawns, deshelled and deveined
- 1 tbsp. olive oil
- 2 cloves garlic, minced
- 2 tbsp. lemon juice
- 1 tsp. salt
- 1 tsp. pepper
- ½ tsp. paprika
Directions
Risotto
1. Add the olive oil and butter to a large pot or Dutch oven.
2. Heat over medium heat until the butter has melted, then add the diced shallot.
3. Cook for 5 minutes before adding the minced garlic.
4. After 2 minutes, add the rice and stir until rice is evenly coated.
5. Then, add the dry white wine and stir until the liquid has been absorbed by the rice.
6. Heat 1 cup of stock in microwave for 1 minute, then pour into the rice.
7. Stir continuously until the rice has absorbed all the liquid, about 7–10 minutes over medium heat.
8. Repeat steps 6–7 three more times until a total of 4 cups of stock has been used.
9. Once the 4th cup of liquid is almost completely absorbed, add the cheese and stir to combine.
10. Add the squid ink and stir to combine. The risotto will quickly become very dark — that’s okay.
11. Finally, add the seasonings and reduce the heat to low until you’re ready to serve.
Prawns
1. Add the olive oil to a medium-sized pan and cook over medium-high heat.
2. Once the pan is hot, add the minced garlic and prawns.
3. Add the lemon juice and seasonings to the pan, stirring or tossing to combine.
4. After 2–3 minutes, flip the prawns to evenly cook on both sides.
5. Remove from heat after 2 minutes, and add the prawns to the cooked risotto. Enjoy!
