I love Italian cuisine and all the variations of risotto. But risotto with squid is my weakness. Delicate creamy rice on white wine and seafood make this dish special.
Ingredients
Step-by-step cooking recipe
Cook the squid. First, clean them, remove the chord. Put water on the fire, add Italian herbs, salt. When the water boils, lower the squid carcasses and cook them for no more than two minutes. Otherwise, they will become hard as rubber.
Peel the onion and garlic. Put the pan on the fire, pour olive oil and butter. Fry the onion and garlic until golden brown.
Add the rice to the onion, fry until the rice has absorbed all the oil. As soon as the oil is absorbed, add the wine and evaporate, then add some water and cook the rice. When the water has evaporated, pour in the other half of the water and cook the risotto.
Cut the squid into rings. Season the risotto with salt and add spices to taste. Put the squid rings on top of the rice, sprinkle with grated cheese and cover with a lid. Leave it on for 5 minutes and scatter on plates.
