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.
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
Then add the chopped parsley and immediately after the sliced baby squid
Stir them, let them season for a few minutes, then season with a pinch of salt and some freshly ground pepper
Moisten everything with the wine in which you have dissolved the tomato paste and let it gently evaporate
Now add the rice, let it absorb the seasoning, and cook it al dente, adding a few ladles of boiling broth as you go
Check the saltiness of the preparation and, if necessary, add another pinch of salt
Serve the risotto sprinkled with a little chopped parsley
Pan
Wooden Spoon
Store in the refrigerator in an airtight container for up to two days.
This risotto is a specialty of Italian cuisine, particularly widespread in coastal regions.
Italia
| Energy (kcal) | 337.43 |
| Carbohydrates (g) | 68.89 |
| of which Sugars (g) | 36.65 |
| Fat (g) | 5.52 |
| of which Saturates (g) | 0.47 |
| Protein (g) | 6.39 |
| Fiber (g) | 1.83 |
| Sale (g) | 0.02 |
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