Calamari risotto and lemon. Today's recipe is a really simple and tasty risotto. It takes a little bit of parsley, a dash of white wine, lemon scent and two squid or fresh squid. The scent that will spring from your risotto is heavenly. I learned how to prepare this risotto as my mother-in-law in Sardinia, that manages to prepare with the pressure cooker. She also loves risotto and I suggest you take a look at all my RECIPES FOR RICE to find the one that interests you most.
But my extra touch is lemon zest, that gives a fresh citrus taste and to the plate. The calamari and lemon risotto is very simple to prepare, but the intense taste and detail that makes it perfect for any occasion. I often prepare, especially when I feel like I look good calamari and the price tag: to prepare the risotto it only takes a few, and I indulged my desire without spending big bucks. And if the squid like to you do not waste all my RECIPES WITH SQUIDS, from those in moist fillings to those. Actually, as good Sicilian prefer squid, some’ tougher but more flavorful. Remember that if you decide to use the squid, you have to cook them a little’ longer. And what do you prefer, totani of calamari? Have a good day!
350 grams of Carnaroli or Vialone Nano rice
600 grams of squid, already cleaned
parsley, to taste
white wine, to taste
zest of half organic lemon zest (better if Ido Dop, verdello or Sorrento)
extra virgin olive oil, to taste
salt and pepper
a small piece of chili pepper
a clove of garlic
1,5 liters of broth made with a carrot, 2 sticks of celery and onion
To prepare the risotto with squid and lemon, wash and clean the squid and chop coarsely. Chop the garlic (if you don't love garlic you can leave the whole clove and remove it after golden browning) and parsley.
Place in a saucepan for risotto, preferably copper, extra virgin olive oil, the chili and garlic, Just fry and add the chopped squid. Fry and add the parsley. Deglaze with white wine and let evaporate the alcohol.
After about 10 minutes of cooking, When the squid will have changed color, Add the rice and toast over low heat for 1-2 minutes. Begin cooking the risotto slowly adding the vegetable broth (if you have not it's good enough boiling water), doing absorb the liquid before adding the other. Season with salt.
Place the risotto with squid cooked, al dente and wave, and add the grated lemon rind. Stir in a dash of extra virgin olive oil (but if you prefer butter I assure you that the rice will be grateful, even if there's fish). Garnish the risotto with squid and lemon with a freshly ground black pepper, chopped parsley and a little more lemon zest. Bon appétit!
MATCHING: We recommend a Lagrein rosè the cellars Tramin, in South Tyrol. It's a fresh wine, delicate scents of red fruits, and medium bodied. Fresh drink and within two years after the harvest.