In this version of seafood risotto, the stock is made by boiling the peeled shrimp shells in water--a frugal tip that's used by chefs and home cooks alike throughout Italy. The flavor comes from the classic trio of garlic, onion, and green bell pepper (another Italian cooking tip) that's sauteed in the beginning. Here, cuttlefish rounds out the shrimp and food coloring is an optional way to impart deeper color to the rice.
- 200 grams shrimp
- 1 liter shrimp stock
- 1 tablespoon vegetable oil
- 1 onions
- 1 green bell pepper
- 1 clove garlic
- 1 cuttlefish
- ground black pepper
- 250 grams medium-grain rice
- food coloring
- Add the shrimp shells to a liter of water. Add a pinch of salt and bring to a boil on high heat. Simmer for 15 minutes. Strain the shells from the stock and set aside.
- Add the oil to a skillet on medium heat. Saute the onion, bell pepper, and garlic for 5 minutes.
- Add the cuttlefish in pieces and cook for another minute. Season with a pinch of salt and black pepper.
- Add the rice and cook for another minute.
- Add the stock and a few drops of food coloring and mix well.
- Allow the rice to cook for about 18 minutes. With about 5 minutes to go, add the shrimp and stir.
- Serve warm.