Ingredients (x3)

  • 320 g Riso Scotti Carnaroli rice 
  • 1 L vegetable broth
  • 1 pack of squid ink
  • 1 shallot
  • ½ glass of Halal-friendly white wine 
  • 2 tablespoons cashew cream
  • Extra virgin olive oil, as needed
  • Salt and pepper, to taste
  • 12 fresh shrimp (previously frozen for safety)
  • Zest of 1 untreated lime

Procedure:

In a saucepan, sauté the chopped shallot in olive oil. Add the rice and toast it for about 2 minutes. Deglaze with white wine or broth. Gradually add the hot vegetable broth, stirring continuously. Halfway through cooking, stir in the squid ink. Continue cooking until the rice is al dente. Remove from heat and stir in the cashew cream for a silky texture. Finely chop the cleaned shrimp with a knife. Season with olive oil, lime zest, salt, and pepper. Plate the risotto and placea quenelle (oval-shaped scoop) of shrimp tartare in the center. Finish with grated lime zest on top.