Black Risotto With Shrimp And Mushrooms

1. 1

   In a skillet, saute together the shallot and garlic.

2. 2

   Once the shallot and garlic are softened, add the mushrooms and shrimp.

3. 3

   Once everything has been warmed through, stir in the rice and squid ink.

4. 4

   Little by little, add the fish stock until the rice has absorbed everything. Remember to use 2 parts fish stock to 1 part rice. Never stop stirring. That way, the rice releases all of its starch and makes the dish creamy.

* Per serving · 4 servings · Values may vary.

No additional tips available.