High Protein Squid Ink Risotto
Dive into the depths of flavor with this High Protein Squid Ink Risotto, a gourmet masterpiece that's as nutritious as it is striking. Perfectly blending the briny allure of squid ink with the creamy decadence of risotto, this recipe is packed with tender shrimp and squid rings for a protein-rich, seafood-forward meal. The Arborio rice is simmered to perfection in warm seafood stock, enriched with dry white wine, and finished with Parmesan cheese and butter for a luxuriously silky texture. A touch of fresh parsley and a squeeze of zesty lemon bring brightness to each bite, while the jet-black hue of the squid ink creates an eye-catching presentation. Ideal for an elegant dinner party or an indulgent weeknight treat, this dish is sure to impress your palate and your guests.
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Ingredients
- 2 tablespoons olive oil
- 2 small, finely chopped shallots
- 3 cloves, minced garlic
- 1 cup arborio rice
- 0.5 cup dry white wine
- 4 cups fish or seafood stock
- 1 tablespoon squid ink
- 8 ounces, cleaned and cut into rings raw squid
- 8 ounces, peeled and deveined raw shrimp
- 0.5 cup, freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons, chopped fresh parsley
- to taste salt
- to taste black pepper
- for serving lemon wedges
Directions
Step 1
Heat the seafood stock in a medium saucepan over low heat and keep warm throughout the cooking process.
Step 2
In a large, heavy-bottomed skillet or shallow saucepan, heat the olive oil over medium heat.
Step 3
Add the finely chopped shallots and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 4
Stir in the arborio rice and toast it for 1-2 minutes, ensuring each grain is coated with oil and slightly translucent around the edges.
Step 5
Pour in the white wine and stir continuously until it is almost completely absorbed by the rice.
Step 6
Start adding the warm seafood stock, one ladleful (roughly 1/2 cup) at a time, stirring often and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
Step 7
In a small bowl, mix the squid ink with 2 tablespoons of the warm stock to dissolve, then stir it into the risotto about halfway through the cooking process.
Step 8
When the rice is nearly cooked (still slightly al dente), heat a separate nonstick skillet over medium-high heat.
Step 9
Add a teaspoon of olive oil to the separate skillet and cook the squid rings and shrimp for 1-2 minutes per side until just cooked through. Season lightly with salt and pepper.
Step 10
Once the risotto reaches a creamy consistency and the rice is tender, turn off the heat and stir in the Parmesan cheese and unsalted butter for a rich finish. Adjust seasoning with salt and black pepper, as needed.
Step 11
Gently fold the cooked squid and shrimp into the risotto, reserving a few pieces of seafood for garnish if desired.
Step 12
Portion the risotto onto warm plates or shallow bowls, garnish with chopped fresh parsley, and serve with lemon wedges on the side.
Nutrition Facts
| Serving size | (1929.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1570.6 |
| Total Fat 74.7g | 0% |
| Saturated Fat 29.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1097.8mg | 0% |
| Sodium 2953.5mg | 0% |
| Total Carbohydrate 86.3g | 0% |
| Dietary Fiber 3.2g | 0% |
| Total Sugars 6.2g | |
| Protein 122.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 729.6mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 1215.8mg | 0% |
Source of Calories