Cooking process
For risotto with squid, use rice arborio or other, intended for risotto. Though it is possible to prepare and from usual round-grain, and too it will be tasty, only structure and a consistence it will turn out a little not those …
Squids recommend first in a quick cook and the resulting broth used for cooking rice. Then, in the almost ready dish, send also tender pieces of squid. Risotto with squid can be improved before serving with cream, butter or Parmesan, and also with this whole set, so to speak.
Prepare the ingredients in the list for the recipe.
First of all, cook squid fillets. To do this, prepare a saucepan with boiling salted water with spices, such as dry Provencal herbs and pea peppers.
Cut the squid fillets into rings or other pieces and immediately throw them into the boiling water.
When the water boils again, remove the squid with a whisk or throw it into the colander.
Strain the broth and save it, it will be needed for cooking rice.
Heat the olive oil with the garlic until it is browned.
Garlic clean and fry on the resulting oil and pour finely chopped onions.
Then add the dry rice and fry it over medium heat until whitening.
They also call it “pearl color with transparent edges”.
The first liquid to be added and let completely absorbed by rice is white wine.
Then, in portions, take one broth as you soak up the broth from the squid cooking.
Prepare the rice with stirring over medium heat, without the lid.
With the last portion of the broth, add slices or rings of squid and butter.
Stirring is not necessary, even if it is brewed, that is. This portion of the broth is absorbed, and the squid on top of the rice lie.
Parmesan finely grate.
Ready to serve risotto with Parmesan, and if it is not, then without it … Also delicious.
Risotto with squid is ready.
Bon Appetit!
Risotto with squid
A recipe for risottos with the addition of squid fillets on the broth in which they were brewed.
Ingredients
Squids (fillets) – 2-3 pcs.
Rice arborio – 1 glass
Broth – 2.5 cups
White dry wine – 50 ml
Olive oil – 2 tbsp.
Butter – 1-2 tbsp.
Onions – 0,5-1 head
Garlic – 2 cloves
Dry fragrant herbs – 1-2 pinch
Parmesan cheese – 25-30 g
Peppers – to taste
Salt – to taste
Cooking process
For risotto with squid, use rice arborio or other, intended for risotto. Though it is possible to prepare and from usual round-grain, and too it will be tasty, only structure and a consistence it will turn out a little not those …
Squids recommend first in a quick cook and the resulting broth used for cooking rice. Then, in the almost ready dish, send also tender pieces of squid. Risotto with squid can be improved before serving with cream, butter or Parmesan, and also with this whole set, so to speak.
Prepare the ingredients in the list for the recipe.
First of all, cook squid fillets. To do this, prepare a saucepan with boiling salted water with spices, such as dry Provencal herbs and pea peppers.
Cut the squid fillets into rings or other pieces and immediately throw them into the boiling water.
When the water boils again, remove the squid with a whisk or throw it into the colander.
Strain the broth and save it, it will be needed for cooking rice.
Heat the olive oil with the garlic until it is browned.
Garlic clean and fry on the resulting oil and pour finely chopped onions.
Then add the dry rice and fry it over medium heat until whitening.
They also call it “pearl color with transparent edges”.
The first liquid to be added and let completely absorbed by rice is white wine.
Then, in portions, take one broth as you soak up the broth from the squid cooking.
Prepare the rice with stirring over medium heat, without the lid.
With the last portion of the broth, add slices or rings of squid and butter.
Stirring is not necessary, even if it is brewed, that is. This portion of the broth is absorbed, and the squid on top of the rice lie.
Parmesan finely grate.
Ready to serve risotto with Parmesan, and if it is not, then without it … Also delicious.
Risotto with squid is ready.
Bon Appetit!