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)Print This
- 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 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.