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Squid Risotto
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Description
This dish may also be served as a side dish. Serve the risotto while hot,sprinkled with Parmesan cheese. Risotto shouldn’t be made too far in advance of serving as it will lose its texture if reheated.
Ingredients
- ½ cups Olive Oil
- 2 pounds Squid, Cleaned And Chopped Into Small Piaces
- ½ teaspoons Salt
- ¼ teaspoons Pepper Or To Taste
- 1 whole Onion, Minced
- ¼ cups White Wine
- 1-¾ cup Arborio Rice
- 3 Tablespoons Butter
- 3 Tablespoons Tomato Paste
- 3 cups Fish Stock Or Water
- ½ cups Grated Parmesan Cheese
Preparation
Heat the oil in a skillet over medium-high heat. Add the squid and saute for 5 minutes. Add the salt, pepper and onion. Add the wine and braise until the squid is tender.
Next add the rice, butter, and tomato paste and simmer. Add stock in 1/2 cup increments allowing the rice to absorb the liquid between additions (stir constantly during this process.) Continue until the rice is tender. When cooked sprinkle parmesan cheese over top before serving.
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Mama Holli of Nobody Puts Mama In A Corner! on 1.25.2010
I can already tell you are going to have some wonderful recipes! YUM!