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Risotto'' With Squid, Shrimp, And Curry Leaves

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Risotto'' With Squid, Shrimp, And Curry Leaves

Ingredients

  • 1 pound medium squid, cleaned, rinsed, and dried, bodies and tentacles separated
  • 1 small head cauliflower, separated into 1-inch florets
  • 4 cups whole milk
  • coarse salt and freshly ground white pepper
  • 18 to 24 fresh curry leaves
  • vegetable oil, for frying
  • 2 tablespoons olive oil
  • 12 jumbo head-on (optional) shrimp, peeled and heads removed (shells and heads reserved for broth) and deveined, halved lengthwise
  • 4 tablespoons unsalted butter, preferably european-style
  • 5 heaping tablespoons very finely chopped leeks, white and light green parts only
  • shrimp broth, heated
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