When people hear risotto they right away think that it's something hard and problematic. Yes, you do need to be watching it a bit and have some patience, but it can't really go wrong unless you leave it and don't look to it for an hour. All you need is to add a bit of water/broth all the time and then taste it to see when the rice is done. If you don't like squid you can use the basic risotto recipe and combine it with mushrooms, sausages, chicken or what ever you fancy. Go ahead and try it...
Ingedients:
350g fesh calamari or squid
olive oil
1 large challot
90 ml balsamic vinegar
2 tsp butter
Basic Risotto
500-600ml chicken stock
200g risotto rice
100ml white wine (dry)
2 tbsp mascarpone cheese
2 tbsp grates parmesan cheese
Salt and pepper
Start by preparing 1-2 big challots. 1/2 a normal onion can be used instead but challots are recommended. Cut them lenghtwise first.
Chop finely the other way. Set aside for the moment.
Pad the calamari dry with a paper towel.
Stir-fry the calamari for a coulpe of minutes (2-3) in olive oil at high heat. Don't overcook or they will become hard and chewy. Remove from pan but don't clean the pan.
Lower the temperature and fry the challots till golden in the oil from the calamari.
Add balsamic vinegar. Let it reduce and thicken.
When the vinegar has reduced to half, add 2 tsp of butter. Let it melt while whisking.
Return the calamari to the sauce.
Add a bit of salt and put aside reserving liquids aswell.
Before anything else, start heating up 500ml of chicken stock. If you need more later, just add boiling water.
Here are the rest of the ingredients for the basic risotto
Heat 2 tbls. of olive oil in a large, flat pan with a thick base. Add the chopped challots and fry till golden.
Add the rice and fry it for a couple of minutes with the onions. Stir constantly. When they start smelling nutty you know they are ready. 
Add the 100ml of white wine. The pan should sizzle.
When all the wine is absorbed, add the hot stock bit by bit, ladle by ladle.
Don't add to much. The rice shouldn't be swimming but rather be soggy. Add a ladleful and when that is almost absorbed, add another. You need to cook them anywhere between 20 minutes to 50, depending on the rice. Taste them to find out when they are done, and have patience.
When it's nearly done (taste it and see if the rice still has some bite/will stick to your teeth), add the liquids from the calamari.
Turn off heat and add 2 tbls of mascapone cheese, and 2 tbls of grated parmesan cheese. Stir it in.
Give it a good amount of freshly ground pepper, taste for salt.
Heat the calamari through and serve.
1 comment:
HMMMMMMM DELICIOUS!!!!!!!!!!
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