Laurent Dagenais' Black Ink Risotto & Flambéed Gambas

Cook the Squid Ink Risotto:

In the Round Dutch Oven, heat olive oil over medium heat. Add shallots and garlic, sautéing until softened (about 2 minutes).

Stir in Arborio rice, toasting for 1-2 minutes until slightly translucent.

Deglaze with white wine, stirring until absorbed.

Gradually add warm seafood stock, one ladle at a time, stirring constantly and letting the rice absorb the liquid before adding more.

After about 15 minutes, stir in the squid ink. Continue cooking until the rice is al dente and creamy (total cook time 20 minutes).

Remove from heat, stir in Parmesan, butter, salt, pepper, and optional lemon zest. Cover and keep warm.

Prepare the Flambéed Gambas:

In the Braiser, heat olive oil and butter over medium-high heat.

Add garlic and sauté until fragrant. Sprinkle in paprika, cayenne, salt, and black pepper.

Add gambas, searing for ~1-2 minutes per side until golden.

Carefully add the pastis and flambé. Let the flames subside naturally as the alcohol burns off.

Finish with a squeeze of lemon juice and a final glaze from the pan juices.

Assemble & Serve

Spoon the deep black risotto onto plates.

Arrange the vibrant red-orange flambéed gambas on top.

Drizzle with the pan glaze, garnish with fresh parsley, and serve immediately.