Risotto with fried Squid in Tomato Sauce
- 2 days ago
- 3 min read
Risotto with fried Squid in Tomato Sauce
Risotto with fried squid in tomato sauce is a phenomenal and light Mediterranean meal, and I'm a true lover of this light food and I also like to mix up the ingredients, here's a great recipe in combination with cormorant and cherry tomatoes with the addition of tomato concentrate. It is easy to prepare and ready quickly, besides it is very tasty and gives off a pleasant smell. Follow recipe.
Ingredients: simple, total time: 35 minutes, 2-3 serving
3 Tbsp Olive oil EVO
1 pack of squid/ 300 g- cut into rings with separated heads
1/8 fennel or small zucchini/ peeled and diced small cubes
6 cherry tomatoes/ chopped
3 cloves of garlic/ minced
1 full tsp tomato concentrate
1 cup of rice/ washed few times and drained
600 ml water+1 tsp dry bio spice Vegeta/ or vegetable broth
little salt and black pepper to taste
1 cube of butter/ 20 g
1 Tbsp parsley leaves/ finely chopped
1 lemon cut into slices for serving
Preparation:
Prepare all the ingredients as described above and wash the rice several times under running cold water.
Dry the squid well and separate the heads and remove the plastic from the body, then cut into 2 cm rings and put the heads aside.
Preparation of risotto:
Pour olive oil into a wok pan and wait for it to heat up over low-moderate heat.
Add the cut squid and heads, fry until golden brown. Season with a little salt and black pepper to taste. I added 1/4 teaspoon salt and black pepper more. Mix it all well and wait for it to brown well.
Now add fennel (or zucchini) and fry for about 5–6 minutes, stirring constantly.
Add now the chopped tomatoes, cover pan. Stir and simmer about 10 minutes at low, moderate heat.
When the tomatoes have softened, add the chopped garlic.
As soon as the garlic smells, add tomato concentrate mix well stir, add washed and drained rice. Sauté everything for about 2 minutes.
Pour 1/2 of the water with 1 teaspoon dry bio spice (or vegetable broth).
After 7–10 minutes, add the rest of the broth, cook for about 10 minutes.
Finally add butter, mix everything well for about 1–2 minutes.
Towards the end, sprinkle with chopped parsley, turn off the heat.
The risotto is ready when the rice swells and there is enough liquid on top to make the risotto tasty
Immediately serve the risotto warm with a slice of lemon and favorite salads of your choice.
Buon appetito!
NOTE:
Instead of fennel you can add zucchini, or blanched 70 g Swiss chard, 40 g corn, 1/3 Treviso red radicchio, or small part of celery.
Instead of cherry tomatoes, you can substitute Daterini tomatoes and San Marzano.
If you add broth, be careful not to oversalt the risotto!
In case you have leftover risotto from lunch, save it for dinner, don't leave for tomorrow.
Do you want to try something a little different?
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