- 320gr riso vialone nano
- Squid ink
- 20 fresh shrimps
- White wine
- Extra virgin olive oil
- For the stock: 1 celery. 1 carrot, 1 onion
First of all, prepare the stock with our usual recipe.
Warm a drizzle of olive oil in a pan and brown the onion.
Add the rice and toast it for 3-4 minutes.
Douse with the wine until the alcohol evaporates.
Add some warm stock and after 5 minutes add some black squid ink according to taste (7 teaspoons for us).
Blend the ingredients and keep on adding the stock for the remaining 5 minutes.
Stir the rice with a drizzle of olive oil.
Serve it. As a final touch, add the shrimp tartare and few marjoram leaves.