Risotto with squid
Ingredients
- Squid
- 2 tbsp coarse salt
- 1 squid (approx. 1 1/2 kg)
- 2 dl red wine vinegar
- 2 litres water, boiling
- 1 onions skin left on
- 2 bay leaf
- Risotto
- 1 garlic clove, pressed
- 1 tbsp olive oil
- 2 yellow pepper, cut into strips
- 1 onions, finely chopped
- 200 g risotto rice (e.g. Carnaroli)
- 7 dl vegetable bouillon, hot
- 2 dl white wine
- 25 g butter
- 1 tbsp lemon juice
- 100 g Parmesan, finely grated
- 1 bunch flat-leaf parsley, roughly chopped
Total time: 1hr 40m
Preparation Time: 100m
Servings
For
4 people
Nutritional Information
Contains 749 Kcal, 71g Protein, 56g Carbohydrates, 25g Fat
Ingredients
- Squid
- 2 tbsp coarse salt
- 1 squid (approx. 1 1/2 kg)
- 2 dl red wine vinegar
- 2 litres water, boiling
- 1 onions skin left on
- 2 bay leaf
- Risotto
- 1 garlic clove, pressed
- 1 tbsp olive oil
- 2 yellow pepper, cut into strips
- 1 onions, finely chopped
- 200 g risotto rice (e.g. Carnaroli)
- 7 dl vegetable bouillon, hot
- 2 dl white wine
- 25 g butter
- 1 tbsp lemon juice
- 100 g Parmesan, finely grated
- 1 bunch flat-leaf parsley, roughly chopped
Instructions
-
Squid
Rub the squid with salt, rinse well under running water. To make the cooking stock, bring the water to the boil with all the ingredients up to and including onion. Add the squid, simmer for approx. 1 hr. over a medium heat. Remove the squid from the stock and allow to cool a little. Lightly rub the skin with a paper towel and slice. -
Risotto
Heat the oil in a non-stick pan. Stir-fry the garlic and squid for approx. 2 mins. Reduce the heat and add the peppers, continue to stir-fry for approx. 5 mins. Remove from the pan, season, and set aside. Heat the oil, sauté the onion, add the rice and sauté, stirring, until the rice is translucent. Pour in the wine, allow to reduce by half. Stirring frequently, add the stock a little at a time so that the rice is always just covered with liquid, simmer for approx. 15 mins. Add the butter, Parmesan and reserved squid and mix. Stir in the lemon juice and parsley.
