CALAMARI RISOTTO

Lee este post en español aquí


I love risotto. It gets my attention that this dish in a restaurant mostly of the times is quite gourmet and expensive. But when I learned how to make it I realized how easy it is. You don’t need to be an expert to cook risotto. You just need to know how to cook the rice and the rest is very easy.
The first times I cooked risotto I followed the ingredients of a recipe but then I realized that the amount of each ingredients depends on your own process. A recipe I saw said to add 8 cups of broth but I realized that I only needed 5 when the rice was ready. The most important thing is never keep your eyes away from the rice and make sure you always keep it with broth so it doesn’t dry. Let’s begin!

Ingredients
2 cups of risotto rice
500 grs of calamari rings
1 garlic clove
Olive oil
1 onion cut in small squares
2 tablespoon of calamari ink
Minimum 3 cups of fish broth
1 cup of white wine
1 cup of parmesan cheese
Parsley for presentation

We will make this recipe in 2 parts: First the rice and then the calamari.
For the rice put the olive oil and the onion on a pan with the rice and fry it por a couple of minutes. Then add the calamari ink and the cup of white wine and cook until the wine has evaporated. Slowly add the cups of fish broth. The important thing in this part is to add the broth every couple of minutes when the water has evaporated. Mix constantly so the rice doesn’t stick in the pan. Add broth and mix until the rice is cooked.
For the calamari: On a pan stir-fry the calamari with the garlic and some olive oil. Leave some calamari aside and cute them in 4 pieces each ring.
When the rice is ready turn off the heat and add the parmesan cheese (leave some for presentation) and the cut calamari. Cover the pot and leave it for 5 minutes.

In each plate put some of the rice. On top put some calamari and parsley. Finish with a touch of olive oil and parmesan cheese.

A very tasty recipe that also looks very fancy but is so easy to make! Enjoy it!

3 thoughts on “CALAMARI RISOTTO

  1. Pingback: AUBERGINE LASAGNA | CHAKULA

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