Risotto with squid

Gastronomically refined Italian cuisine. In this squid risotto, rice soaked in butter and white wine makes it especially delicious. Delicate seafood and Italian herbs add originality. The dish will turn an ordinary dinner into a festive one!

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Composition / ingredients

servings:

Squid carcass

Fig

White wine

Water

Onion

Garlic

Hard cheese

Olive oil

Italian herbs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 8 g

Fats 23 % 7 g

Carbohydrates 50 % 15 g

160 kcal

GI: 7 / 93 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to cook risotto with squid? Prepare all the necessary products. Clean the squid, be sure to remove the chord. Pour boiling water over the squid to clean it easily. Boil the peeled squid. Add Italian (Provencal) herbs to the water, bring to a boil and lower the squid carcasses. Cook for two minutes, no more, otherwise the squid will be tough.
Step 2:
Remove the squid and leave to cool. Do not drain the broth from the squid, we will need it later.
Step 3:
Peel the onion and garlic from the husk. Finely chop the onion. Cut the garlic in half, press the halves with a knife so that it gives off all the flavor. Pour olive oil into the pan, add garlic. When the garlic is browned, remove it.
Step 4:
Add chopped onion. I recommend adding Italian herbs at this stage of cooking to enhance the taste and aroma.
Step 5:
Stir and add the washed rice. Take rice of a certain variety, the best variety is arborio. This is medium-grained rice. Do not take finely or long-grained, as well as steamed, risotto may not work. The best option would be rice for risotto. Overcook the rice until the grains are translucent.
Step 6:
Stir and pour the rice with white wine. Once the rice has absorbed the wine, pour in a third of the broth in which the squid was cooked. Add salt, wait for the broth to completely evaporate, stirring occasionally. Pour in the next part of the broth, and also stir until completely evaporated. Top up the remaining broth.
Step 7:
Cut the cooled squid into rings.
Step 8:
Lay the squid rings on top of the rice. Cover the pan with a lid and leave for 5 minutes.
Step 9:
Rub the cheese with fine shavings. Parmesan is most suitable for this dish, but I have regular cheese.
Step 10:
Sprinkle the risotto liberally with grated cheese. Stir, the cheese will melt and give the desired consistency to the dish. That's it, the risotto with squid is ready! Spread on a plate and serve to the table.

If you want to make risotto with the most Italian taste, then use saffron and a couple of spoons of tomato paste in the preparation. Cheese in this case can not be added. In Italy, this dish is prepared in different ways.

If desired, garnish with sprigs of parsley or basil, or other herbs to your taste.

Goes well with a salad of fresh vegetables.

Dry white wine is a great addition to this dish. Enjoy it!

Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .