Risotto with Squid (Risotto con Calamaretti)
Instructions
Wash the squid and cut them into thin strips.
Finely chop the onion with the garlic, place the mixture in a casserole, add the oil and allow to brown slightly.
Add the chopped parsley and, soon after, the squid cut.
Rimescolateli, let stand for a few minutes, then toss with a pinch of salt and some freshly ground pepper.
All wetted with wine, in which you have dissolved the tomato paste, and gently let it evaporate.
Add the rice, leave it now intridere in the seasoning and bring it to cooking, al dente, adding as a ladle of broth.
Check the flavor and preparation, if you were to add a pinch of salt.
Served on board the powdered risotto with a little chopped parsley.
Ingredients and dosing for 4 persons
- 350 g of rice
- 400 g of squid cleaned ready for cooking
- 1 onion
- 1 clove of garlic
- 1 tuft of chopped parsley
- 1 tablespoon of tomato paste
- 1/2 cup of olive oil
- 1/2 cup of dry white wine
- Broth
- Salt
- Pepper