Venere Rice Pyramid with Shrimp and Calamari

For the Venere rice pyramid with shrimp and calamari, first puree the ginger, lemon juice, 30 g oil, soy sauce and the cuttlefish ink in a blender for the vinaigrette, season with a little pepper and salt as needed and set aside.

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

Add Riso Gallo Venere rice and gradually add the boiling hot broth and finish cooking.

In the meantime, cut the crayfish on the back and remove the intestines.

Add olive oil to a pan and sauté the shrimp and baby calamari briefly without seasoning and keep warm.

Season the finished risotto to taste and serve. Put the rice on a plate or, if necessary, arrange it in any shape, such as a pyramid, heart or circle. To do this, press the rice into the moistened shape and then carefully pull the shape upwards.

Arrange the shrimp and baby calamari around the rice and drizzle the Venere Rice Pyramid with Shrimp and Calamari with the vinaigrette.

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