Risotto Negro with Squid and Shrimp
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
- 1 cup carnaroli rice
- 2 shallots, diced fine
- 4 cloves garlic, minced
- 2 L shrimp stock (or substitute chicken stock)
- 1 cup plus 1/4 cup dry white wine, divided
- 2 g saffron
- 2 tbsp squid ink
- 6 head on shrimp
- 1 squid, cleaned and broken down
- 2 tbsp olive oil
- 2 tbsp butter
- 20g Pecorino Romano cheese
- Kosher salt
Method:
Heat a large skillet with olive oil over medium heat. Heat stock in a separate pot on the stove.
Add shallots and garlic to the skillet and cook until transluscent. Add rice to the skillet and stir to toast. Pour in 1 cup of white wine and reduce while stirring.
Add 1/2 cup of stock and the saffron while stirring with wooden spoon. Keep adding stock as needed while stirring until the rice has cooked. Stir in the squid ink and cheese.
Add shrimp and squid on top of the rice until cooked through and serve.