I always keep cleaned frozen squids in a freezer, just in case a quick impromptu meal might be needed. The below is an example of such case, it was half past noon in Saturday, lunch was approaching and I didn’t have anything ready. So, this is what happened:
The only difficult thing about making risotto is that you need to keep on stirring it all the time, therefore, if you are alone in the kitchen, you can’t cook anything else at the same time.
The below list is good for two servings:
10 small peeled/cleaned calamari (approximately 10cms length)
1 small onion
1 garlic clove
15 gr. butter
1 glass risotto rice
1/2 glass dry white wine
3 glasses fish stock
1/2 glass low-fat cream
1/2 glass grated Parmesan cheese
3 tbsp chives (finely cut)
Basil leaves from 2 branches (finely cut)
Cut the onion and the garlic into small cubes. Cut the squid into rings (try to keep right width about 1cm). Boil the fish stock and add the squid. Bring to boiling again and then remove the squid from the stock using a perforated spoon (a.k.a. skimmer) – we will cook them some more with the risotto.
Heat the butter (until liquid) in a wide pan with thick bottom. Add the onion and the garlic and saute it for a couple of minutes on high heat while stirring, until the onion become transparent and the garlic starts producing a strong “fried garlic” smell. Add the rice and stir/mix to cover everything with the liquid butter. Pour in the wine and cook (stirring) until the wine is absorbed. Start adding the fish stock with a ladle. After adding each ladle of stock, stir until the absorption of the liquid and then repeat. After all the stock is absorbed, add salt, pour in the cream, add calamari and the finely cut chives and basil. Cook (while stirring) for 4-5 more minutes until the rice is ready.
Add the Parmesan cheese, stir again and the meal is ready!
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