Squid Ink Risotto with Lemon Shrimp Tartare

At Castor River Farms, we believe every dish can be a masterpiece when you start with quality ingredients and let creativity guide you. Chef Bri Coelho’s Squid Ink Risotto with Lemon Shrimp Tartare is just that—a bold, visually stunning dish that marries the briny richness of squid ink with the bright freshness of shrimp tartare.

This recipe transforms our premium Castor River Farms white rice into an indulgent risotto with a silky black hue and layers of complex flavor. Topped with a delicate shrimp tartare, it’s the perfect dish to impress at your next dinner gathering.

Why Castor River Farms White Rice Is Essential for Risotto

Our white rice is the foundation of this dish, offering a creamy texture that absorbs the flavors of squid ink and seafood stock beautifully. Each grain remains firm yet tender, making it the ideal canvas for the vibrant colors and bold flavors of this risotto.

The Recipe: Squid Ink Risotto with Lemon Shrimp Tartare

Ingredients

For the Risotto:

• 2 tbsp butter
• 2 tbsp olive oil
• 1 medium shallot, diced
• 3 garlic cloves, minced
• 1 cup Castor River Farms white rice
• 1/3 cup dry white wine
• 1 tsp squid ink (more for deeper color)
• 3 cups seafood stock, warmed
• Salt and pepper, to taste

For the Shrimp Tartare:

• 10 ounces fresh shrimp, peeled and deveined
• 1 tbsp lemon zest
• 1 tsp sumac (optional)

Directions

For the Risotto:

1. Prepare the Stock: In a medium saucepan, bring the seafood stock to a gentle simmer over medium-high heat, then reduce to low to keep it warm.
2. Sauté Aromatics: In a Dutch oven or large sauté pan, heat the butter and olive oil over medium-high heat. Add the diced shallot and minced garlic, cooking for 1-2 minutes until aromatic.
3. Toast the Rice: Add the white rice, stirring to coat each grain in butter. Cook for 2 minutes until the rice turns translucent with a slightly opaque center.
4. Deglaze: Add the white wine to the pan, allowing it to simmer until fully evaporated. Stir in 1 teaspoon of squid ink, ensuring even color distribution.
5. Cook the Risotto: Gradually add the hot seafood stock, 1/2 to 1 cup at a time, stirring continuously and allowing each addition to fully absorb before adding the next. After about 15 minutes, begin tasting for texture. The rice should be al dente with a slight firmness. Adjust the color with more squid ink if desired, and season with salt and pepper to taste.
6. Serve: Plate the risotto promptly and top with the shrimp tartare.

For the Shrimp Tartare:

1. Chop the Shrimp: On a clean cutting board, chop the shrimp into small, uniform pieces. Take care not to over-chop, as this can result in a mushy texture.
2. Mix Ingredients: In a bowl, combine the chopped shrimp with lemon zest and sumac. Mix gently with a spoon.
3. Serve: Spoon the shrimp tartare over the risotto as a topping.

A Dish That Dazzles

Squid Ink Risotto with Lemon Shrimp Tartare is more than a meal—it’s an experience. The striking black risotto paired with the vibrant, citrusy shrimp tartare creates a dramatic presentation, while the balance of briny, creamy, and zesty flavors keeps every bite exciting.

At Castor River Farms, we’re passionate about crafting premium rice that inspires creativity in the kitchen. With this recipe, you can transform simple ingredients into something extraordinary.

Find Castor River Farms rice near you and start cooking like a chef today!