Baby squid risotto and asparagus
Instructions
Clean the baby squid eviscerandoli and depriving them of beak and eyes.
Wash them and let them boil for 15 minutes by placing them in boiling unsalted water, flavoured with 1/2 glass of wine and a bay leaf.
Peel the asparagus raschiandoli and depriving them of the Woody part of the stems, then cut them into rings except the tips that should remain whole.
Mince the shallots wilt, do it in 3 tablespoons of olive oil, add the rice and toast it over high heat, sprinkle with 1/2 glass of wine and as soon as the latter will be evaporated, add the baby octopus, asparagus and a pinch of salt.
Continue cooking, stirring often and pouring little by little the broth (about 700 g).
After 15 minutes, when the rice is cooked al dente and the wave, blank and vinegar with a drizzle of olive oil, a minced raw pepper, half a tablespoon of chopped aromatic.
Let stand, covered, risotto for a few minutes, then transfer it to a serving dish and serve immediately.
Ingredients and dosing for 4 persons
- 250 g of rice
- 400 g of moscardini
- 250 g of asparagus
- 1 shallot
- 1 leaf of laurel
- 1/2 tablespoon of chopped parsley, thyme, marjoram
- Pepper
- Vegetable broth
- 1 glass dry white wine
- 4 tablespoons of olive oil
- Salt