Risotto with Baby Squid is a tasty and delicate first course, perfect for seafood lovers. The baby squid, cleaned and ready to cook, are cooked together with a base of onion, garlic and parsley. The mixture is flavored with tomato purée and deglazed with dry white wine. The rice is added gradually along with the broth until the desired creaminess is achieved. A succulent dish with a creamy texture and irresistible flavor.
Wash the baby squid and cut them into thin strips
Finely chop the onion together with the clove of garlic; place the mixture in a saucepan, add the oil and gently sauté until lightly golden
Then add the chopped parsley and immediately after the cut baby squid
Stir them, let them absorb the flavors for a few minutes, then season with a pinch of salt and some freshly ground pepper
Pour in the wine in which you have dissolved the tomato purée and let it gently evaporate
Now add the rice, let it soak up the seasoning and cook it until al dente, adding hot broth ladle by ladle as needed
Check the seasoning 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 common in coastal regions.
Italy
| 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 |
