Squid risotto

4 servings
40 min

How to make risotto with squid? Prepare all the necessary products. Clean the squid, be sure to remove the chord. Roll the squid with cool boiling water for easy cleaning. Boil the peeled squid. Add the Italian (Provence) herbs to the water, bring to the boil and lower the carcasses of the squid. Cook for two minutes, no more, otherwise the squid will be hard.

Remove the squid and leave to cool. Do not drain the stock from the squid, we will need it later.

Peel the onions and garlic from the husks. Finely chop the onions. Cut the garlic in half, press the halves with a knife so that it gives all the aroma. Pour olive oil into the pan, add the garlic. When the garlic is browned, remove it.

Add the chopped onions. I recommend adding Italian herbs at this very stage of preparation to enhance the taste and aroma.

Mix and add washed rice. Take rice of a certain variety, the arborio variety is best suited. This is a medium-grained figure. Do not take fine or long-grained, as well as steamed, risotto may not work. The best option would be rice for risotto. Cook the rice until the grains are translucent.

Stir and pour over 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. Salt, wait for the broth to completely evaporate, stirring periodically. Pour in the next part of the stock, and also stir until completely evaporated. Top up the remaining stock.

Cut the cooled squid into rings.

Place the squid rings over the rice. Cover the pan with a lid and leave for 5 minutes.

Rub the cheese with thin shavings. Parmesan is most suitable for this dish, but I have regular cheese.

Sprinkle the risotto generously with the grated cheese. Stir, the cheese melts and gives the right consistency to the dish. That's it, the squid risotto is done! Lay out on a plate and serve to the table.