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Risotto with baby squid is a tasty and delicate first course, perfect for seafood lovers. The cleaned baby squid, ready for cooking, are cooked together with a base of onion, garlic, and parsley. Everything is flavored with tomato paste and deglazed with dry white wine. The rice is added gradually together with the broth until the desired creaminess is reached. A succulent dish with a creamy texture and an irresistible flavor.
Step 1 of 7: Finely chop the onion together with the garlic clove, place the chopped mixture in a saucepan, add the oil and let it gently turn golden
Step 2 of 7: Then add the chopped parsley and immediately after the sliced baby squid
Step 3 of 7: Stir them, let them season for a few minutes, then season with a pinch of salt and some freshly ground pepper
Step 4 of 7: Moisten everything with the wine in which you have dissolved the tomato paste and let it gently evaporate
Step 5 of 7: Now add the rice, let it absorb the seasoning, and cook it al dente, adding a few ladles of boiling broth as you go
Step 6 of 7: Check the saltiness of the preparation and, if necessary, add another pinch of salt
Recipe by
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Molluscs
Step 7 of 7: Serve the risotto sprinkled with a little chopped parsley
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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