Monday, October 29, 2012

Black Risotto with Shrimp and Scallops

On our trip to Croatia, we made various stops along the coast – Dubrovnik, Hvar, Split – and in each town almost every restaurant offered black risotto (crni rižoto). The risotto is blackened using cuttlefish ink and includes sautéed cuttlefish.

When we returned to the States, I visited an Italian market that only sold imported goods and found a package of the black risotto. I was so excited to try this dish at home. Instead of running all over town and trying to hunt down cuttlefish, I decided to just use shrimp and scallops, then serve with a side of baked halibut.

1 package of black risotto (try to find this at your local Italian market)
½ pound shrimp, peeled and deveined
½ pound scallops
2 Tbsp butter
½ cup freshly grated parmesan cheese
Freshly cracked black pepper
Chopped green onions, for garnish

Prepare risotto according to directions on package. My instructions called for cooking the risotto in a pot of salted water with 1 Tbsp of butter for 18 minutes. Once risotto is tender, season with salt and mix in half of parmesan cheese. Set aside.

In a frying pan, heat 1 Tbsp of butter over high heat. Sauté shrimp and scallops until shrimp turn pink and scallops are cooked through and are no longer translucent in the middle. This should only take about 3 minutes. Season with salt and freshly cracked black pepper.

Mix the seafood into the pot of risotto. Serve in a shallow bowl and top with freshly grated parmesan cheese. Garnish with green onions.

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