Venere's Pyramid Risotto with Crayfish and Baby Squid

Venere's Pyramid Risotto with Crayfish and Baby Squid

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To Serve

  • Venere rice
    200 grams
  • Crayfish tails
  • Baby squid, cleaned
  • Shallot, chopped
  • Hot vegetable stock
    750 ml
  • Extra virgin olive oil
    80 ml
  • Small ginger root, chopped
  • Soy sauce
    2 tbsp
  • Cuttlefish ink
    1 tbsp
  • Juice of lemon
  • Blender
  • Large saucepans
  • Pyramid shaped moulds



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.


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.


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.

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