Squid Ink Risotto & Flambéed Gambas
Directions
- 1Clean the shrimps using scissors.
- 2Place the shrimps on a baking sheet.
- 3Add olive oil in a pot.
- 4Chop and add the onion to the pot.
- 5Chop and add the leek to the pot.
- 6Add the chopped garlic to the pot.
- 7Chop and add the carrots and tomatoes to the pot.
- 8Add tomato paste to the pot.
- 9Add white wine to the pot.
- 10Chop and add the celery to the pot.
- 11Add parsley and basil to the pot.
- 12Strain the vegetables.
- 13Chop the red onion.
- 14Add butter in a pan, then add the chopped red onion and cook.
- 15Add salt and pepper.
- 16Add the risotto.
- 17Add white wine to the pan.
- 18Add the strained vegetables to the pan.
- 19Add cuttlefish ink.
- 20Add the burrata to the pan.
- 21Season the shrimps with salt and pepper.
- 22Add some olive oil in a pan and cook the shrimps.
- 23Add butter to the shrimps.
- 24Chop the chives.
- 25Serve the risotto.
- 26Add the cooked shrimps to the risotto.
- 27Add the chopped chives on top.
Ingredients
- 10 shrimps
- 1 bottle olive oil
- 1 onion
- 1 leek
- 1 bulb garlic
- 2 carrots
- 3 tomatoes
- 1 package tomato paste
- 1 bottle white wine
- 1 celery
- 1 bunch parsley
- 4 leaves basil
- 1 red onion
- 1 piece butter
- 1 pinch salt
- 1 pinch pepper
- 1 can risotto
- 1 glass white wine
- 1 jar cuttlefish ink
- 1 piece burrata
- 1 bunch chives
Equipment
scissorsbaking sheetLe Creuset potwooden spatulaknifegrater
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