Black Risotto with Shrimp and Mushrooms

Recetas del Señor SeñorReviews(1)
Amanda C.: "I could never go back to ordinary risotto dishes…" Read More

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 shallot (diced)
  • 1 garlic clove (diced)
  • 200 grams mushrooms (sliced)
  • 12 shrimp (peeled)
  • 150 grams short-grain rice
  • squid
  • fish stock (heated)


  1. In a skillet, saute together the shallot and garlic.
  2. Once the shallot and garlic are softened, add the mushrooms and shrimp.
  3. Once everything has been warmed through, stir in the rice and squid ink.
  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.
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Yummly User
Amanda C. 26 May 2015
I could never go back to ordinary risotto dishes after making this great recipe. The shrimp was fresh and it gave it that great seafood flavor I desired. The mushrooms were tender and provided a good taste to the dish. A 5 star recipe I will make every Sunday.