Squid Ink Risotto (Risotto al Nero di Seppia) with Lemon Garlic Shrimp

The name of this dish is actually Squid Ink Risotto with Lemon Garlic Shrimp, Pepper Slices fried in Bacon Fat, and Shaved Bottarga (Cured Mullet Roe) but that would have been too long for the title. I was going through my fridge as I am wont to do every once in a while and discovered I still had a package of squid ink. Pitch black, briny, and tasting every bit like the sea, squid (or cuttlefish) ink is a delight for pasta, risotto, paella, etc. and should really be used as an ingredient in simple dishes where you can fully appreciate its flavor.

I also had shrimp leftover from my soup dumpling adventures yesterday, some leftover rice in the rice cooker, and bottarga (also known as karasumi/cured mullet roe) is always on hand to add a bit of decadence. So I set out to concoct a simple dinner for myself while my husband went to teach class at the dojo (which turned out to be a mistake because I should have made more as I had no idea my 4 year old would love it as much as I did.)

I made the shrimp in the same pan I later made the risotto in, using the drippings as stock rather than seafood or chicken stock. You can still use seafood stock—I just didn’t have any on hand.

If you have never fried pepper slices in bacon fat… well… let’s just say it serves as a delicious garnish to most things that call for a bit of brightness and kick, but is probably terrible for your health. I am almost out of my preserved lemon puree, so that’s another bit of my pantry I’ll set to replenish this week. I am always happy when my recipes make the most out of the things I have already, as I feel like they’re treasures I have discovered by following a trail of ingredients.

Recipe for the Lemon Garlic Shrimp

• 6-8 large shrimp or prawns, peeled and deveined with tail on
• 3 cloves of garlic, minced
• 2 tablespoons butter
• 1/2 teaspoon preserved lemon puree (or lemon zest and lemon juice)
• 1/4 cup white wine
• Salt and pepper to taste

1. In a pan over medium high heat, sauté garlic in butter until fragrant.
2. Add shrimp to pan and cook until shrimp is almost completely cooked.
3. Add preserved lemon puree, white wine, and salt and pepper to taste.
4. Remove shrimp from heat and reserve the liquid remaining in the pan for risotto.

Recipe for Squid Ink Risotto

• 1/2 cup arborio rice or leftover cooked sushi rice
• 2 tablespoons butter (skip if using pan drippings from shrimp)
• 1 clove garlic (skip if using pan drippings from shrimp)
• 1.5 cups water (if using only pan drippings) or seafood/chicken stock (more if necessary.)
• 1 packet squid ink, about a teaspoon
• Salt and pepper to taste
• Thinly sliced peppers (shishito or jalapeño) fried in bacon fat (for garnish)
• Shaved bottarga/karasumi/cured mullet roe (for garnish)

1. Sauté garlic in butter over medium high heat until fragrant and add rice. Cook until rice is starting to turn transparent.
2. Add water/stock, squid ink, and salt and pepper to taste.
3. Cook until all the liquid has been absorbed and the rice is cooked through. You may need to add more water/stock depending on how quickly the liquid evaporates. Stir often to prevent the bottom from burning.
4. Serve with lemon garlic shrimp and garnish with fried pepper slices and shaved bottarga