Risotto with shrimps and squid
5 servings
40 minutes
Shrimp and squid risotto is a true embodiment of Italian cuisine's sophistication. Its roots trace back to the northern regions of Italy, where rice became the foundation of culinary masterpieces. In this dish, seafood infused with the aromas of cognac, white wine, and thyme creates a delicate flavor combination that captivates with its refinement. Lightly sautéed shrimp and squid acquire tenderness and a rich sea aroma, while butter and parmesan add a creamy texture to the dish. The secret to perfect risotto is patience: gradually adding hot broth makes the rice soft yet retains a slight firmness. It should be served in warmed plates to fully reveal the richness of flavor. This dish will adorn any dinner, impressing with its elegance and rich taste.
1
Fry the onion and garlic in oil.
- Onion: 1 g
- Garlic: 1 g
2
Add rice, stir until the rice is hot.
- Arborio rice: 350 g
3
Add wine and stir until the wine evaporates.
- Dry white wine: 250 ml
4
Add the first portion of hot broth mixture, stir, and wait for it to absorb. Continue this way, waiting for the rice to swell and absorb the liquid before adding the next portion of broth.
- Fish stock: 0.5 l
- Chicken broth: 0.5 l
5
While the rice is cooking, heat the pan, pour in some olive oil, and add the shrimp and pieces of squid.
- Peeled shrimp: 200 g
- Squid: 200 g
6
Slightly sauté the seafood, add 125 grams of cognac. Wait for the alcohol to evaporate.
- Cognac (brandy): 125 g
7
When the rice becomes soft and thick but retains a bit of firmness in the center of each grain, combine it with the prepared seafood, add grated parmesan, salt, pepper, and thyme.
- Grated Parmesan cheese: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Thyme leaves: to taste
8
Remove from heat, cover with a lid, and let it sit for 5 minutes.
9
Serve on warmed plates.
10
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