Calamari risotto and lemon. Today's recipe is a very 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 special touch is the 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!
RISOTTO WITH SQUIDS AND LEMON (easy recipe)
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INGREDIENTS
- 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
PROCEEDINGS
To prepare the risotto with squid and lemon, wash and clean the squid and chop coarsely. Chop the garlic (If you do not like garlic can leave the whole clove and remove it after 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, although there is the fish). Garnish the risotto with squid and lemon with a freshly ground black pepper, chopped parsley and some more’ lemon peel. Bon appétit!
THE PAIRING: We recommend aLagrein rosè the cellars Tramin, in South Tyrol. Is’ a fresh wine, delicate scents of red fruits, and medium bodied. Fresh drink and within two years after the harvest.
12 comments
I did that last night good. The next time I want to use a fish stock instead of vegetable. You say?
Hello Laura! You say very well, the fish stock is death his. I recommend the vegetable because very few would then draw to fish and sometimes I do already recipes too complex. A hug and thanks!
I did it at lunch today…... yummy, I had vodka I put a splash of cognac and to accentuate a little taste not only the lemon peel but the juice of half a lemon.
Hello Beppe, I'm glad you liked it. I am an avid runner of risotto and this, on the subject of seafood risotto, It remains one of my absolute Favorites! Perfect cognac! Best wishes and happy holidays, ADA.
Delicious in its simplicity! I can already hear the sweet scent
grazie della ricetta 🙂
a hug to you soon
Ketti
Hi Neha! Thank you very much! You know what I mean by Sicilian perfectly! A hug to you, ADA
Tried! Spectacular I guess!!! And it tells one that dislikes the combination rice-fish….
And so even better! A great big hug, ADA
a must try!!!
Thanks Francesca e, As always, Thank you Helen, that is always the first to comment (and always great his goodness) our dishes!!!
but that good!!! try ^_^ kisses
Thanks! I love the fish, from Sicily…you will see how many recipes come now, I'll have to say ' just, Mercy’