Squid Risotto
Craving a taste of the sea? This **squid risotto** is a delightful **seafood risotto** that's surprisingly **easy squid risotto** to make! Imagine a **creamy squid risotto recipe**, ready in just 35 minutes. Get ready to savor this **quick risotto recipe** that will transport you to the Mediterranean!
Dietary Information
Servings:
- 1
To prepare the squid risotto, first make the vegetable broth and keep it warm. Move on to the squid (if they are not already cleaned, consult our card "How to clean squid" for more details): detach the head and tentacles 1, remove the cartilage pen 2 and rinse everything under running water. Then cut the body into rings 3 and the tentacles into pieces.
- 2
Chop the parsley leaves 4, then peel and chop the shallot 5. In a saucepan, pour a knob of butter and the chopped shallot 6.
- 3
Let it flavor for a couple of minutes 7, then pour in the rice 8 and deglaze with the white wine 9.
- 4
Add a ladle of broth 10, salt 11 and add the squid 12. Cook the rice, wetting it with the broth little by little, waiting each time for the liquid to be absorbed before adding more.
- 5
Add the tomato paste and complete the cooking 13. When the risotto is cooked, turn off the heat and stir in the butter 14 and grated Parmigiano Reggiano 15.
- 6
Perfume with the chopped parsley 16, mix to flavor 17 and serve your squid risotto hot 18!
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