Squid Risotto is a rich and flavorful dish that brings the taste of the sea to your table. The slow cooking process ensures that the squid turns out tender, while the rice absorbs all the delicious flavors.
Ingredients:
- 1 lb (about 500g) cleaned squid, cut into rings
- 2 medium onions, finely chopped
- 2 cloves garlic, minced
- 1 bunch fresh parsley, chopped
- 2 ½ cups Arborio rice
- 7 ½ cups water (or seafood broth)
- 3 tablespoons olive oil (I use pomace olive oil)
- Salt and black pepper to taste
Instructions:
- Heat the olive oil in a large pan over medium heat. Sauté the onions, garlic, and parsley until fragrant and soft.
- Add the squid and cook briefly, stirring frequently. Pour in enough water (or seafood broth) to cover the squid.
- Simmer for at least 30 minutes to ensure the squid becomes tender and not chewy.
- After 30 minutes, add the rice and more water (or broth). Use 3 cups of liquid per cup of rice to get the perfect consistency.
- Cook on low heat, stirring occasionally, until the rice is fully cooked but still holds its shape. Adjust seasoning with salt and black pepper as needed.
- Serve warm and enjoy!
This dish is light yet satisfying, perfect for seafood lovers!
