INGREDIENTS
- – Arroz Carnaroli 320 g.
- – Garlic 2 cloves.
- – Small onion 1 unit.
- – Squid 3 tubes.
- – Vegetable broth 1 L.
- – Further virgin oil c/n.
- – Parsley 3 handfuls.
- – Salt and black pepper c/n.
- – Peppers.
- – Butter 100 g.
- – Grated reggianito cheese 1 handful.
SQUID RISOTTO to make and revel in at house
PROCEDURE:
1. For the squid, take away the skinny pores and skin and dry them. Add the chopped onion and brown. After a couple of minutes, brown the squid with garlic and paprika.
2. For the broth, make a vegetable broth that has been boiling for hours.
3. To pearlize the rice, place the rice within the pan and cook dinner till it’s pearly and stir for a number of seconds. In case you stir an excessive amount of it won’t be creamy.
4. To hydrate, add the broth in tablespoons because the rice is absorbed.
5. For the shortening and emulsion, place chilly butter within the pan and sauté vigorously.
6. Then add the cheese and repeat the process.
