Squid Ink Risotto with Shrimp and Green Onion Oil

October 17, 2012
Squid Ink Risotto with Shrimp and Green Onion Oil


Author Notes: I served this variation on a traditional black risotto as an into course for my most recent Halloween dinner. Despite the intrigue of the Heart/Beet Salad and the Make-Your-Own Tongue Tacos, this dish stole the show.Ben Pagel

Serves: 4

Ingredients

Squid Ink Risotto

  • 1 tablespoon olive oil
  • 1 white onion, diced
  • 1 serrano pepper, seeded and minced
  • 1 cup arborio rice (risotto)
  • 4 cups seafood stock
  • 1 tablespoon squid ink

Shrimp with Green Onion Oil

  • 12 large shrimp, deveined and shelled
  • 1/2 cup good olive oil (something with flavor!)
  • 1 tablespoon olive oil
  • 1 bunch green onions
  • 1/2 yellow bell pepper, julienned
  • garlic powder
  • salt
  • pepper
In This Recipe

Directions

Squid Ink Risotto

  1. In a large, wide pot, sautee the onion and pepper with the tablespoon of olive oil until the onion is transparent, about 5 minutes.
  2. Add the 1 cup of arborio rice and toast slightly, 2-3 minutes.
  3. Add the seafood stock and squid ink. Stir semi-continuously until all the liquid has been absorbed and you are left with a creamy pot of risotto! NOTE: Almost all risotto recipes will tell you to do 2 things differently than I have. They will tell you that the stock should be warmed alongside the cooking risotto and that you should only add it about 1/2 cup at a time, stirring until absorbed each time. I've made risotto at least 100x and can assure you that this is just added work. Doesn't change the taste or texture. Dump it all in at the beginning and then just keep stirring.

Shrimp with Green Onion Oil

  1. In a medium frying pan, heat the 1 Tbs of olive oil over medium heat.
  2. Season the shrimp with the garlic powder, salt, and pepper. Sautee until cooked through, about 3-4 minutes.
  3. Remove the top 1/2 of the green onions and place into a food processor with the 1/2 cup of good olive oil. Add a pinch of salt. Blend until combined.
  4. Top each bowl of risotto with a small pile of julienned bell pepper, 3 shrimp, and a heavy drizzle of the onion oil.

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Risotto|Grains|Squid|Seafood|Bell Pepper|Green Onion/Scallion|Shrimp|Entree