Venere's Pyramid Risotto with Crayfish and Baby Squid

Recipe

Love Rice

http://www.loverice.org

Love Rice is a website dedicated to all things rice, containing information on different varieties of rice, the nutritional aspects of rice, as well as tips for cooking rice to ensure perfect results every time. Love Rice also contains a wealth of delicious recipes from traditional curries and risotto to dishes more suited to special occasions such as rice-based desserts and bread.

Submit your recipe

Ingredients
Equipment

To Serve

Venere rice

200 grams
Crayfish tails

16
Baby squid, cleaned

16
Shallot, chopped

1
Hot vegetable stock

750 ml
Extra virgin olive oil

80 ml
Small ginger root, chopped

1
Soy sauce

2 tbsp
Cuttlefish ink

1 tbsp
Juice of lemon

0.5

Blender
Large saucepans
Pyramid shaped moulds

Method

1

Marinade the ginger in the lemon juice, 30ml of oil, soy sauce and cuttlefish ink. Mix together in the blender to make a sauce for decoration.

2

Heat 40ml of oil in a saucepan and gently fry the shallot, then add the Venere rice. Continue making the risotto by adding the boiling hot stock a little at a time. Meanwhile split the crayfish down the back and remove the black intestinal vein. Pour the rest of the oil into a saucepan, and quickly cook the crayfish tails and small squid on one side only, without any seasoning. Keep warm.

3

Finish cooking the risotto and adjust seasoning. Line 4 pyramid-shaped moulds with cling film and fill with the risotto, pressing down firmly. Turn each one over onto the centre of a plate and arrange the crayfish tails and small squid around the bottom. Drizzle with the previously prepared sauce.

Love Rice