Rice with truffle oil and wild mushroom ragout
May 5, 2020
Rice croquettes with minced meat filling and carrot sauce
May 5, 2020


  • 200 g medium-grain white rice (European Rice)
  • 150 g squid ink
  • 5-6 fresh jumbo shrimp
  • 1 squash
  • 1 large onion
  • salt – pepper
  • garlic to taste
  • 80 ml olive oil
  • 50 gr butter


Lightly boil the shrimp and peel them.

In the same water that you boiled the shrimp, prepare the rice and when ready add the squid ink, salt, pepper and garlic.

Boil the squash after peeling it; after it boils, put it through the blender with the butter and spices.

Lightly sauté the shrimp in olive oil and place on top of the rice.

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