A recipe for squid prepared with a creamy risotto and flavoured with the delicacy of peppers and parmesan.
800 grams of squid cleaned
1 clove of garlic 1 shallot
10 cl dry white wine
350 g Carnaroli rice
1 litre of poultry broth
1 tbsp. tablespoon
20 g butter
50 g freshly grated Parmesan cheese
Pepper from the mill
Speciality freshly pressed olive & shallot
Pepper & Black Olive Delight
Salt & Herbs for Fish
Cut the squid into thin rings, put them in a deep dish,
sprinkle them with 5 cl of olive oil & shallot, knead them and leave them to rest for 15 minutes in a cool place.
At the end of this time, prepare the rice in a casserole: sweat the shallot and the finely chopped garlic clove in a tbsp. of olive oil & shallot.
Pour in the rice and stir to pearl it.
Pour the wine, reduce and add the stock as you go (the risotto is cooked when it has absorbed twice its volume of liquid, count 15 minutes).
Drain the squid from the marinade.
On a griddle (or use a frying pan without a coating), place the squid on a medium heat (cold start), cook for 4-6 minutes, turning them constantly (as soon as the flesh has become opaque and begins to take on colour, the cooking is complete).
Stir in the butter to bind the risotto and finish with the sweet pepper delight and grated Parmesan cheese.
Season with salt and pepper.
Divide the risotto between four soup plates and place the squid on top.
Sprinkle with salt & herbs, finish with a dash of pepper and a drizzle of olive oil & shallot.