Venere Rice Pyramid with Shrimp and Baby Squid

Ingredients

• 1 small ginger
• lemon (juice only)
• 40 g Olive oil
• 2 tbsp Soy sauce
• 1 tsp sepia ink
• 220 g Riso Gallo Venere rice
• 40 g Olive oil
• 1 finely chopped shallot
• 750 ml vegetable broth
• 16 shrimp
• 16 baby squid
• Salt
• Pepper
• optional mold for the rice

Instructions

1. 1.

   For the vinaigrette: blend ginger, lemon juice, 30 g oil, soy sauce and sepia ink in a blender, season with pepper and salt to taste, then set aside.

2. 2.

   Heat 40 g oil in a pan and briefly sauté the shallot.

3. 3.

   Add Riso Gallo Venere rice and gradually pour in boiling broth, cooking until done.

4. 4.

   Meanwhile, split the baby squid on its back and remove the entrails.

5. 5.

   Add olive oil to a pan and quickly sear shrimp and baby squid without seasoning, keeping them warm.

6. 6.

   Taste the finished risotto and plate. Place the rice on a plate or in a mold shaped as a pyramid, heart or circle; press the rice into the wet mold and carefully lift it out.

7. 7.

   Arrange shrimp and baby squid around the rice and drizzle with vinaigrette.