Risotto with baby squid5 comments Feb 20th, 2010 | By Tobias | Category: Fish, Recipes, Risotto
This is one of my favourite risotto recipes. One has to find small squid thoug. It is much more tender and soft than the larger ones and its taste is divine. Another thing you really need is fish stock. You may use ready made one from your fish dealer or even powdered stock. The best of course is to find the time to make your own.
Preparation time: 10 minutes
cooking time: 20 minutes
- 300 gram squid
- 2 cups of rice
- 2 spring onions
- 1 small onion
- 2 cloves of garlic
- 1/2 liter fish stock
- 1 glas of dry white wine
- 1 hand full of chopped parsley
- ink form the squid
- some butter
- salt and pepper
Cube the onions and brown them in a big pot with some butter on medium heat. Add the rice and stir. Give the rice a few minutes to change the colour slightly. Add the glass of white wine. Then the fish stock. reduce the heat.
Stirring the risotto constantly is not necessary, although there exists a myth. You have to stir it well in the beginning when you add the liquids and in the end when it is about to finish. In the meantime you can let it boil on low heat.
Wash the squid and cut it in fine slices. The heads I do not use. Chop the spring onions and the garlic finely. Put all into a pan and fry it lightly. a few minutes are enough to the squid. Put the pan aside.
a few minutes before the risotto is done, add the parsley. Mix well. Then add the squid and the ink and blend that with the rice. Put the risotto aside and let it sit for a couple of minutes.
The ink is not a must, but it gives the risotto a fantastic colour.