Risotto with calamari and lemon

Risotto with squid and lemon. Today's recipe is a very simple and tasty risotto: They just need a little parsley, a dash of white wine, lemon scent and two squid or fresh squid and the scent that will spring from your risotto is heavenly. I learned to make this risotto as my mother-in-law, but my touch is the lemon zest, that gives a fresh citrus taste and to the plate. The risotto with squid and lemon 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. Actually, as good Sicilian prefer squid, some’ tougher but more flavorful. And you? Have a good day!

RISOTTO WITH SQUIDS AND LEMON (easy recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

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 a Lagrein 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.

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12 comments

Laura October 1, 2016 at 13:13

I did that last night good. The next time I want to use a fish stock instead of vegetable. You say?

Reply
Ada Parisi October 1, 2016 at 16:49

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!

Reply
Beppe July 10, 2016 at 16:31

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.

Reply
Ada Parisi July 11, 2016 at 11:11

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.

Reply
ketti January 16, 2014 at 16:13

Delicious in its simplicity! I can already hear the sweet scent
thanks to the recipe 🙂
a hug to you soon
Ketti

Reply
Sicilians creative in the kitchen January 16, 2014 at 16:17

Hi Neha! Thank you very much! You know what I mean by Sicilian perfectly! A hug to you, ADA

Reply
Claudia April 2, 2013 at 10:46

Tried! Spectacular I guess!!! And it tells one that dislikes the combination rice-fish….

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fratelli_ai_fornelli April 2, 2013 at 10:47

And so even better! A great big hug, ADA

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Francesca March 20, 2013 at 10:16

a must try!!!

Reply
fratelli_ai_fornelli March 20, 2013 at 12:45

Thanks Francesca e, As always, Thank you Helen, that is always the first to comment (and always great his goodness) our dishes!!!

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Julia March 19, 2013 at 16:39

but that good!!! try ^_^ kisses

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fratelli_ai_fornelli March 19, 2013 at 16:41

Thanks! I love the fish, from Sicily…you will see how many recipes come now, I'll have to say ' just, Mercy’

Reply

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