Description
Risotto is a dish Italian cuisine, and the word itself means nothing as rice. More – room for imagination. Write that in the 16th century in a cookbook of Bartolomeo Scappi described over 1,000 recipes risotto! It is cooked with seafood, meat, mushrooms, vegetables and even fruit. The point is simple: the rice is first fried in butter, then steamed, gradually adding the broth and wine.
Ingredients
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Figure
800 г
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Squid
600 г
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Onion
2 шт
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Garlic
8 зуб.
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Broth
1500 мл
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Dry white wine
250 мл
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Cilantro
1 пуч.
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Parsley
1 пуч.
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Chili
1 шт
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Olive oil
70 мл
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Butter
80 г
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Parmesan
150 г
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Salt
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Pepper white
Cooking
Squid defrosted. For a minute in a pot with boiling water, then rinse with cold water, remove the film.
Cut squid rings.
Briefly marinate: a little salt, sprinkle with pepper, add olive oil, mix well. Leave for 15 minutes.
Pepper to release the seeds and partitions and finely chop. Also finely chop the onion, garlic, parsley. Grate cheese on a fine grater. In a heated pan put a little butter, pour a little olive and fry the onion, garlic, pepper, put the squid, fry them for 2-3 minutes.
In another frying pan warm up the remnants of butter and olive oil pour dry rice and fry so that it's all soaked with oil. Then pour in the chicken broth. Add broth as evaporated, occasionally stirring the rice.
As soon as the broth evaporated, gradually, in small portions pour the dry wine. When all the wine is evaporated (by this time the rice should be ready), add to the skillet fried squid with onion, garlic and pepper, mix well. Stir a third of the grated cheese, stir again.
Sprinkle first the greens, then the remnants of cheese, serve the risotto with squid hot. Bon appetit!
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