Black Risotto with Shrimp and MushroomsRecetas del Señor Señor
This Italian dish harnesses the power of a skillet. When sautéed together the shallots and garlic bring a aromatic smell to the room. The mushrooms and shrimp are very soft, while the fish stock and rice make a rich, creamy base.
1 shallots (diced)
1 garlic cloves (diced)
200 grams mushrooms (sliced)
12 shrimp (peeled)
150 grams short-grain rice
fish stock (heated)
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1In a skillet, saute together the shallot and garlic.
2Once the shallot and garlic are softened, add the mushrooms and shrimp.
3Once everything has been warmed through, stir in the rice and squid ink.
4Little 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.